Description
A delicious and healthy meal packed with protein and vitamins, perfect for the whole family.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound cooked chicken, shredded or diced
- 1 cup cooked rice (white or brown)
- 1 cup cheese (cheddar or mozzarella), shredded
- 1 can black beans, drained and rinsed (optional)
- 1 cup corn (frozen or canned)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1/2 cup salsa (optional)
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water and set aside.
- In a large bowl, mix together the cooked chicken, rice, cheese, black beans, corn, garlic powder, onion powder, chili powder, salt, pepper, and salsa. Make sure everything is well combined.
- Stuff each bell pepper with the chicken mixture, pressing it down gently to ensure they are filled well.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted.
- Remove from the oven, garnish with fresh cilantro or green onions, and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg