Ingredients
Scale
- 4 large bell peppers (red, green, yellow)
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the peppers and remove seeds.
- In a skillet, sauté onions and garlic in olive oil until translucent.
- Mix shredded chicken, rice, cooked onions, garlic, chili powder, cumin, salt, and pepper.
- Stuff peppers with the chicken and rice mixture.
- Place stuffed peppers in a baking dish, top with shredded cheese.
- Bake for 25-30 minutes until peppers are tender and cheese is melted.
Notes
- You can add black beans or corn to the filling for extra flavor.
- Use leftover cooked chicken for quick prep.
- Top with additional spooky garnishes like olives or cherry tomatoes for Halloween flair.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg