Savory Chicken Stuffed Bell Peppers
Savory Chicken Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, any color, halved lengthwise and seeds removed
For the Chicken Filling
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup uncooked white rice
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped, plus more for garnish
For the Topping
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Add the diced yellow onion to the skillet with the cooked chicken and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 4
Stir in the undrained diced tomatoes, uncooked white rice, chicken broth, ground cumin, paprika, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is nearly tender.
⏱️ 20 min
- 5
Remove the skillet from the heat and stir in the chopped fresh cilantro.
⏱️ 1 min
- 6
Arrange the halved bell peppers, cut-side up, in the prepared baking dish. Evenly spoon the chicken and rice filling into each bell pepper half.
⏱️ 5 min
- 7
Pour about 1/4 cup of water into the bottom of the baking dish (this helps steam the peppers and keeps them from drying out). Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 8
Bake for 25 minutes, or until the peppers are tender-crisp. Remove the foil, sprinkle the shredded Monterey Jack cheese over the top of each stuffed pepper.
⏱️ 25 min•🌡️ 375
- 9
Return the baking dish to the oven, uncovered, and bake for another 8-10 minutes, or until the cheese is melted and bubbly and the peppers are fully tender. Garnish with extra fresh cilantro if desired and serve hot.
⏱️ 10 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Savory Chicken Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, any color, halved lengthwise and seeds removed
For the Chicken Filling
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup uncooked white rice
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped, plus more for garnish
For the Topping
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Add the diced yellow onion to the skillet with the cooked chicken and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 4
Stir in the undrained diced tomatoes, uncooked white rice, chicken broth, ground cumin, paprika, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is nearly tender.
⏱️ 20 min - 5
Remove the skillet from the heat and stir in the chopped fresh cilantro.
⏱️ 1 min - 6
Arrange the halved bell peppers, cut-side up, in the prepared baking dish. Evenly spoon the chicken and rice filling into each bell pepper half.
⏱️ 5 min - 7
Pour about 1/4 cup of water into the bottom of the baking dish (this helps steam the peppers and keeps them from drying out). Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 8
Bake for 25 minutes, or until the peppers are tender-crisp. Remove the foil, sprinkle the shredded Monterey Jack cheese over the top of each stuffed pepper.
⏱️ 25 min•🌡️ 375 - 9
Return the baking dish to the oven, uncovered, and bake for another 8-10 minutes, or until the cheese is melted and bubbly and the peppers are fully tender. Garnish with extra fresh cilantro if desired and serve hot.
⏱️ 10 min•🌡️ 375