Chicken Stuffed Peppers
350kcal
Ingredients
For the Stuffing
- 1 lb ground chicken Use lean ground chicken for a healthier option.
- 1 cup cooked rice Use white or brown rice, cooked and cooled.
- 1 cup black beans Canned, drained, and rinsed.
- 1 cup corn Canned or frozen, thawed.
- 1 cup shredded cheese Cheddar or Monterey Jack work well.
- 1 teaspoon cumin Ground cumin adds depth to the flavor.
- 1 teaspoon chili powder Adjust to taste for spiciness.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Freshly ground for best flavor.
For the Peppers
- 4 large bell peppers Any color: red, yellow, or green.
For Topping
- ½ cup shredded cheese For topping before baking.
- 1 tablespoon fresh cilantro Chopped, for garnish.
Method
Prepare the Peppers
- Preheat your oven to 375°F (190°C). This ensures even cooking.
- Cut the tops off the bell peppers and remove the seeds and membranes. This creates a vessel for the stuffing.
- Place the peppers upright in a baking dish. This helps them hold their shape while baking.
Make the Stuffing
- In a skillet over medium heat, cook the ground chicken until browned and cooked through, about 5-7 minutes. This step ensures the chicken is safe to eat and adds flavor.
- In a mixing bowl, combine the cooked chicken, cooked rice, black beans, corn, shredded cheese, cumin, chili powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Stuff the Peppers
- Spoon the chicken mixture into each bell pepper until they are filled to the top. Press down gently to pack the stuffing.
- Sprinkle the remaining shredded cheese on top of each stuffed pepper. This will create a delicious cheesy crust when baked.
Bake the Peppers
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This helps steam the peppers, making them tender.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. This step adds a nice golden color to the cheese.
Serve
- Remove from the oven and let cool for a few minutes. This prevents burns from hot filling.
- Garnish with chopped cilantro before serving for a fresh flavor.
Nutrition
Serving1stuffed pepperCalories350kcalCarbohydrates30gProtein25gFat15gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol75mgSodium600mgPotassium600mgFiber6gSugar4gVitamin A1200IUVitamin C150mgCalcium200mgIron2.5mg
Notes
These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 2 days before baking. You can also freeze them before baking for up to 3 months. Just thaw in the refrigerator overnight before baking.