Chicken and Rice Stuffed Peppers

$Here’s what you need to make Chicken and Rice Stuffed Peppers: - 4 large bell peppers (suggested color mix) - 1 cup cooked brown rice (or quinoa) - 1 pound ground chicken (or ground turkey) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes with green chilies - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 cup shredded cheese (cheddar, mozzarella, or pepper jack) - Salt and black pepper to taste - Fresh cilantro or parsley for garnish These ingredients create a hearty meal. The bell peppers add color and nutrition. Ground chicken provides protein and pairs well with the spices. You can swap rice for quinoa if you want something different. Diced tomatoes with green chilies bring a nice kick. Using a mix of cheeses gives a rich taste. You can find the complete recipe [here](#) to explore more about each step. Enjoy cooking! - Preheat oven to 375°F (190°C). This step is key for even cooking. - Prepare bell peppers by cutting off the tops and scooping out the seeds. This makes room for the filling. - In a large skillet, heat a splash of olive oil over medium heat. - Sauté the chopped onion and minced garlic until they are soft, about 3-4 minutes. This brings out their natural sweetness. - Add the ground chicken to the skillet. Cook it until browned, about 5-7 minutes. Make sure no pink remains. - Once the chicken is cooked, mix in the cooked rice, diced tomatoes, and spices. Stir well. This adds flavor and texture. - Allow the mixture to bubble gently for 2-3 minutes. This helps the flavors blend nicely. - Remove the skillet from the heat. Fold in half of the shredded cheese until it melts. - Fill each bell pepper with the chicken and rice mixture. Press down gently to pack it in tightly. - Top each pepper with the remaining cheese. This gives a nice cheesy crust. - Cover the baking dish with foil. Bake for 25 minutes. - After that, remove the foil and bake for another 10-15 minutes. Look for bubbly cheese and tender peppers. - Ensure peppers are snug in the dish to prevent tipping. This keeps the filling from spilling out. - Let the chicken and rice mixture cool slightly before stuffing the peppers. This helps prevent the peppers from cooking too fast. - Garnish the peppers with fresh cilantro or parsley. This adds a nice touch and flavor. - Pair the stuffed peppers with a side salad or warm garlic bread. These sides balance the meal well. Making Chicken and Rice Stuffed Peppers is fun and simple. You can find the full recipe above. Enjoy cooking! {{image_4}} You can change a few things in this recipe. One easy swap is using quinoa instead of brown rice. Quinoa adds a nice nutty flavor and boosts protein. It also cooks faster, making the meal even quicker. Another option is to use different proteins. If you want a leaner choice, swap ground chicken for ground turkey. Both give a great taste. You can also try ground beef for a richer flavor. Each option brings its own twist to the dish. Want to spice things up? You can add cayenne pepper for some heat. Just a pinch can make a big difference. If you like a smoky taste, smoked paprika works wonders too. Cheese is another way to enhance flavor. You can mix different types of cheese. Try pepper jack for added spice or a blend of cheddar and mozzarella for a creamy finish. Each cheese adds a unique touch, making your stuffed peppers even more delicious. For the full recipe, check out the vibrant Chicken and Rice Stuffed Peppers. Store any leftovers in an airtight container. This keeps them fresh for up to 3 days. When you're ready to eat, simply reheat in the oven or microwave. I recommend using the oven for the best texture. You can freeze the stuffed peppers before baking them. This method keeps their flavor intact. They can last in the freezer for up to 2 months. To cook frozen peppers, bake them directly from the freezer. Just remember to add 10-15 extra minutes to the cooking time. This way, you'll enjoy a warm, satisfying meal anytime! For the full recipe, check out the earlier section. You can use ground turkey or plant-based alternatives. Ground turkey is leaner and has a mild taste. It makes a great swap. For a plant-based option, try lentils or a meat substitute like crumbled tofu. These choices still bring protein and flavor to the dish. Yes, you can prep and fill the peppers a day ahead. Simply prepare the filling as directed and stuff the peppers. Cover and store them in the fridge. When you’re ready, just pop them in the oven. This saves time and keeps dinner stress-free. Peppers should be tender and the cheese bubbly. You can check the peppers by gently poking them with a fork. When they are soft, they are ready. The cheese should be melted and golden for a perfect finish. Stuffed peppers combine fresh ingredients with easy steps for a delicious meal. You can customize them with different grains and proteins. Remember to store leftovers correctly to enjoy them later. This dish is perfect for meal prep or quick dinners. I hope you feel inspired to make your own stuffed peppers. They will impress your family and friends with their taste and color. Enjoy cooking and experimenting with this fun recipe!$

Chicken and Rice Stuffed Peppers

Discover a delicious way to enjoy healthy meals with these vibrant chicken and rice stuffed peppers! Bursting with flavor and colorful appeal, these stuffed peppers are easy to make and perfect for any dinner. Learn how to combine savory ground chicken, nutritious brown rice, and spices for a dish that's both hearty and satisfying. Click through to explore the full recipe and make these colorful delights tonight!

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Ingredients

4 large bell peppers (choose a mix of colors for a vibrant look)

1 cup cooked brown rice (can substitute with quinoa for a twist)

1 pound ground chicken (for a leaner option, consider ground turkey)

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes with green chilies (or fire-roasted for extra flavor)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 cup shredded cheese (cheddar or mozzarella; pepper jack for a kick)

Salt and black pepper to taste

Fresh cilantro or parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C). This ensures a perfectly cooked pepper.

Carefully slice the tops off each bell pepper and scoop out the seeds and membranes. Stand the peppers upright in a baking dish, ensuring they fit snugly to prevent tipping.

In a large skillet heated over medium heat, add a splash of olive oil. Once hot, sauté the chopped onion and minced garlic until they become soft and fragrant, about 3-4 minutes.

Add the ground chicken to the skillet, using a spatula to break it into small pieces. Continue cooking until the meat is well-browned with no pink remaining, approximately 5-7 minutes.

Once the chicken is cooked, incorporate the cooked rice along with the diced tomatoes (including their juices), ground cumin, smoked paprika, and chili powder. Stir thoroughly to combine, adjusting salt and pepper to taste. Allow the mixture to bubble gently for another 2-3 minutes to help the flavors blend beautifully.

Remove the skillet from heat and fold in half of the shredded cheese until it melts and blends into the mixture.

Evenly fill each bell pepper with the chicken and rice mixture, pressing down gently to pack it in. Don’t skimp on the stuffing—make them generously full!

Sprinkle the remaining cheese over the tops of each stuffed pepper, creating a deliciously cheesy crust.

Cover the baking dish with aluminum foil to keep the moisture in, and bake for 25 minutes. After that time, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender but still hold their shape.

Once done, remove the dish from the oven and let the stuffed peppers cool for a few minutes before garnishing with fresh cilantro or parsley.

Vorbereitungszeit: 20 minutes | Gesamtzeit: 1 hour | Portionen: 4

- Präsentationstipps: Showcase the stuffed peppers on a colorful platter, alternating the colors for visual appeal. For an eye-catching finish, sprinkle additional chopped cilantro or parsley over the top and consider a dollop of sour cream or creamy avocado dressing on the side for a delectable touch.