Chicken Stuffed Peppers

Ingredients

3 green bell peppers

1 Tbsp olive oil

1 onion chopped

2 garlic cloves minced

1 pound chicken breasts, cut into bite sized pieces

2 tsp chili powder

1 tsp cumin

Salt and freshly ground pepper

1 cup precooked rice

2 Tbsp fresh cilantro

1 Tbsp fresh lime juice

3/4 cup Shredded cheese

Sour cream, for serving

Pico de gallo, for serving

Directions

1. Preheat oven to 375°. Prepare peppers by cutting them in half lengthwise and removing the seeds and membranes; set aside in baking dishcut side up.

2. Heat olive oil in a large skillet over medium heat. Add onions and sauté until they start to soften, about 2-3 minutes.

3. Add garlic, chicken, chili powder, cumin and season with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5-7 minutes.

4. Add rice, cilantro, lime juice, and stir together until heated through, about 2 minutes.

5. Spoon the cooked chicken and rice mixture into the cut pepper halves, filling them to the top. Pour water into the baking dish to cover the bottom, being careful not to get any on the peppers.

6. Cover baking dish with foil and bake until peppers are softened, about 20 minutes. Remove from oven and remove foil, sprinkle with cheese and return to oven to bake until cheese is melted, about 5 more minutes.

7. Serve immediately and top with sour cream and pico de gallo if desired.

Notes

Cook for 15 minutes longer