Chicken Stuffed Bell Peppers

Tender chicken, fluffy rice, and savory vegetables are packed into sweet bell peppers and baked until everything is warm and comforting. It’s the kind of dinner that feels homemade and filling without being complicated. Simple ingredients, cozy flavor, and one of those recipes you’ll keep coming back to.

Author: Real Life of Lulu

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 6 Servings

Calories: 218 kcal per serving

Ingredients

4 - Chicken Breasts boneless
1 ½ tablespoons - Olive Oil
½ cups - Jasmine Rice
6 - Bell Peppers
5 - Mushrooms
1 - Onion
1 - Carrot
2 cloves - Garlic
1 tsp - Paprika
1 tsp - Ground cumin
Salt
Black Pepper

Instructions

Preheat your oven to 350℉.
Heat a skillet over medium heat and add the olive oil.
Add the chopped vegetables and chicken pieces to the skillet and cook unitl the chicken isn't pink.
Add the paprika, cumin, salt, and pepper to the skillet and mix well.
Boil the rice for 7-10 minutes in a separate pot until it's slightly undercooked. Rinse the rice and set it aside.
Combine the cooked rice with the chicken and vegetable mixture in a large mixing bowl. Mix everything thoroughly and season with salt and pepper to taste.
Stuff each bell pepper with the chicken and rice mixture and replace the tops.
Place the stuffed peppers in a baking dish. Depending on the size of your peppers, you can use an 8"x8" baking dish or a 9"x13" baking dish. Add a little water or tomato juice to the bottom of the dish.
Cover the dish with foil and bake for 30 minutes.
After 30 minutes, remove the foil and continue baking until the tops of the peppers are lightly browned.

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