Ingredients
Scale
- 4 large bell peppers (assorted colors)
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a skillet, heat olive oil over medium heat, sauté onion and garlic until fragrant.
- Mix cooked chicken, rice, chili powder, cumin, salt, and pepper in a bowl.
- Stuff the peppers with the chicken-rice mixture, top with shredded cheese.
- Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender and cheese is melted.
- Garnish with fresh herbs before serving.
Notes
- You can prepare the stuffing mixture ahead of time.
- Use any colorful peppers for a spooky effect.
- Adjust spice levels to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg
