Chicken and Rice Stuffed Peppers

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

4 large bell peppers (any color)

1 cup cooked chicken breast (finely chopped or shredded)

1 cup cooked rice (white or brown)

1 tablespoon olive oil

½ small onion (finely diced)

2 cloves garlic (minced)

½ teaspoon paprika

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

½ cup tomato sauce (or crushed tomatoes)

½ cup shredded cheese (mozzarella or cheddar)

2 tablespoons chopped fresh parsley or cilantro (optional)

Directions

Prepare the peppers

Preheat your oven to 375°F. Slice the tops off the bell peppers and remove seeds and membranes. Lightly oil a baking dish and place the peppers upright inside.

Make the filling

Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until soft. Stir in the garlic and cook for 30 seconds.

Combine ingredients

Add the cooked chicken, rice, paprika, oregano, salt, and pepper. Mix well. Pour in the tomato sauce and stir until everything is evenly combined. Remove from heat.

Stuff the peppers

Spoon the chicken and rice mixture into each pepper, pressing gently to fill completely.

Bake

Cover the dish loosely with foil and bake for 25 minutes. Remove foil, sprinkle cheese on top of each pepper, and bake uncovered for another 10–15 minutes until the peppers are tender and the cheese is melted.

Serve

Garnish with fresh parsley or cilantro if desired. Serve warm.