Chicken and Rice Stuffed Bell Peppers

Ingredients

• For the Stuffed Peppers:
• 6 large bell peppers (red, yellow, or green) 🫑
• 1 tbsp olive oil 🫒
• 0.5 onion, diced 🧅
• 2 cloves garlic, minced 🧄
• 0.5 tsp cumin ✨
• 1 tsp smoked paprika 🌶️
• 0.5 tsp salt 🧂
• 0.25 tsp black pepper ⚫
• 2 cups cooked shredded chicken 🍗
• 1 ½ cups cooked white rice 🍚
• 1 cup tomato sauce 🍅
• 0.5 cup chicken broth 🍲
• 0.5 cup shredded Monterey Jack or cheddar cheese 🧀
• 0.25 cup chopped fresh cilantro (for garnish) 🌿

Instructions

1. 11️⃣ Prepare the Peppers
2. 2Cut the tops off the bell peppers and remove the seeds inside. Place them upright in a baking dish and set aside. 🫑✨
3. 32️⃣ Sauté the Aromatics
4. 4In a pan over medium heat, heat olive oil and sauté onion and garlic until fragrant (about 2 minutes). Add cumin, paprika, salt, and black pepper, stirring well. 🧅🧄🔥
5. 53️⃣ Make the Filling
6. 6Stir in shredded chicken, cooked rice, tomato sauce, and chicken broth. Let simmer for 5 minutes, allowing the flavors to blend. Remove from heat. 🍗🍅
7. 74️⃣ Stuff the Peppers & Bake
8. 8Fill each bell pepper with the chicken and rice mixture. Sprinkle shredded cheese on top and cover the baking dish with foil. Bake at 375°F (190°C) for 25 minutes. Remove foil and bake 5 more minutes until the cheese is golden and bubbly. 🧀🔥
9. 95️⃣ Serve & Enjoy
10. 10Garnish with fresh cilantro and serve warm! 🍽️✨