Ingredients
Scale
- 4 large bell peppers (any color you prefer)
- 1 pound ground chicken
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup black beans (drained and rinsed)
- 1 cup corn (canned or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Cook ground chicken in a skillet over medium heat, seasoning with salt and pepper.
- In a bowl, mix the cooked chicken with rice, diced tomatoes, black beans, corn, cumin, and chili powder.
- Stuff the peppers with the chicken mixture and top with shredded cheese.
- Place stuffed peppers in a baking dish with a splash of water, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 5 minutes.
- Let cool, garnish with cilantro, and serve.
Notes
- Feel free to customize the filling ingredients based on your preferences.
- Lightly steaming the peppers before stuffing can make them softer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg