Description

Colorful bell peppers filled with a savory mix of shredded chicken, rice, corn, tomatoes, and melted cheese, baked until tender for a wholesome, satisfying meal.

Ingredients

Units Scale

6 bell peppers (red, yellow, or green), halved and seeded
2 cups cooked shredded chicken
1 cup cooked rice
1 cup canned diced tomatoes, drained
1/2 cup corn kernels
1/2 cup shredded mozzarella cheese (plus extra for topping)
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro, for garnish

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Instructions

Preheat oven to 375°F (190°C).
Place bell pepper halves in a large baking dish, cut side up. Drizzle lightly with olive oil.
In a large bowl, mix shredded chicken, rice, diced tomatoes, corn, mozzarella, smoked paprika, cumin, salt, and pepper until well combined.
Spoon the mixture evenly into each bell pepper half.
Top with extra mozzarella cheese.
Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
Garnish with fresh cilantro before serving.

Notes

Use rotisserie chicken for convenience and added flavor.
Swap rice with quinoa or cauliflower rice for a twist.
Add a pinch of chili flakes if you prefer some heat.

Nutrition

Serving Size: 1 stuffed pepper half
Calories: 260
Sugar: 5g
Sodium: 460mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 19g
Cholesterol: 55mg