Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1/2 cup chopped onions
- 1/2 cup shredded cheese
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Halve the bell peppers and remove seeds.
- In a bowl, mix shredded chicken, rice, onions, paprika, cumin, salt, and pepper.
- Stuff each pepper with the chicken mixture.
- Place peppers in a baking dish and top with shredded cheese.
- Bake for 25-30 minutes until cheese is melted and bubbly.
Notes
- Serve with a side salad or sour cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg