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- 4 large bell peppers (any color) - 1 cup cooked brown rice - 1 pound ground chicken - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes with green chilies - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon chili powder - 1 cup shredded cheese (cheddar or mozzarella) - Salt and pepper to taste - Fresh cilantro, for garnish When I make Chicken and Rice Stuffed Peppers, I love how colorful the dish looks. The bright bell peppers stand out, and the filling smells amazing. I use a mix of cooked brown rice and ground chicken. Brown rice adds a nice texture and nutty flavor. Ground chicken cooks quickly and is juicy. I also add a small onion and garlic. They bring a sweet and savory taste. The diced tomatoes with green chilies add moisture and spice. You can taste the cumin, paprika, and chili powder in every bite. These spices make the dish warm and inviting. Lastly, I sprinkle cheese on top. It melts into a gooey layer. I like to use cheddar or mozzarella. Both cheeses work well and add creaminess. Fresh cilantro on top gives a pop of green and a burst of flavor. For the full recipe, check out the instructions. Enjoy making this vibrant and tasty meal! - Preheat your oven to 375°F (190°C). - Slice the tops off the bell peppers. Remove seeds and membranes. Stand them up in a baking dish. - In a large skillet, add a splash of olive oil. Sauté the chopped onion and minced garlic for 3-4 minutes. They should soften and smell great. - Add the ground chicken to the skillet. Break it apart with a spatula. Cook it until browned, about 5-7 minutes. - Stir in the cooked brown rice and spices. Add the diced tomatoes with their juices. - Mix well and season with salt and pepper. Let everything cook for 2-3 minutes to blend the flavors. - Remove the skillet from heat. Stir in half of the shredded cheese until it melts and combines nicely. - Spoon the chicken and rice mixture into each pepper. Pack it down gently for a good fit. - Top each pepper with the remaining cheese. This adds a tasty layer. - Cover the baking dish with aluminum foil. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. The cheese should bubble, and the peppers should be tender. - Once they are done, let them cool for a few minutes. Garnish with fresh cilantro before serving. You can find the full recipe details above. For even cooking, make sure the peppers are uniform in size. This helps them cook at the same rate. Cut the tops off the peppers straight across for easy filling. Remove all seeds and membranes to allow for even heat and flavor. To avoid soggy peppers, don't overcook them before stuffing. Par-cook them for about 10 minutes before filling, then bake them. This keeps them firm and prevents mushiness. To boost flavor, try adding fresh herbs like basil or thyme. A squeeze of lemon juice brightens the dish too. You can also mix in black beans or corn for extra texture and taste. For cheese, consider mixing different types. Feta or pepper jack cheese can add unique flavors. You can also try using cream cheese for a creamy texture. Serve your stuffed peppers with a simple salad or crusty bread. A light vinaigrette pairs well with the rich flavors of the dish. For presentation, arrange the peppers on a large platter. Sprinkle extra cilantro on top to add color. You can also drizzle some balsamic glaze around the plate for an elegant touch. For the full recipe, check out the vibrant Chicken and Rice Stuffed Peppers recipe. {{image_2}} You can mix up the protein in your stuffed peppers. Turkey or beef works well instead of chicken. Both options give a rich taste. If you prefer plant-based meals, try lentils or black beans. These vegetarian choices add great protein and flavor. Brown rice is classic, but don’t stop there! Quinoa is a wholesome choice. It adds a nutty flavor and is a complete protein. Cauliflower rice is a low-carb option that keeps the dish light. You can also use farro or barley for a hearty bite. For added flavor, mix in herbs or spices into the rice. Chopped cilantro or a bit of lemon zest can brighten the dish. Feel free to add different vegetables to your mix. Chopped bell peppers, corn, or spinach can enhance taste and nutrition. If you want some heat, add jalapeños or red pepper flakes. Adjust the spice level to suit your taste buds. These small changes make your dish unique every time. For the full recipe, check out the Vibrant Chicken and Rice Stuffed Peppers. To store your chicken and rice stuffed peppers, follow these tips: - Refrigeration: Place cooled stuffed peppers in an airtight container. They will stay fresh for 3 to 4 days in the fridge. - Freezing: If you want to freeze them, wrap each pepper tightly in plastic wrap, then place in a freezer-safe container. They can last up to 3 months in the freezer. Reheating your stuffed peppers is simple. You can use these methods: - Oven: Preheat your oven to 350°F (175°C). Place the peppers on a baking sheet and cover with foil. Heat for about 20 minutes. - Microwave: Place one pepper on a microwave-safe plate. Heat for 2-3 minutes, checking every minute to avoid overcooking. To keep texture and flavor, avoid reheating multiple times. Enjoy the vibrant flavors each time! For the full recipe, check out the complete instructions. How long do stuffed peppers last in the fridge? Stuffed peppers last for about 3 to 5 days in the fridge. Make sure they are in an airtight container to keep them fresh. Can I make stuffed peppers ahead of time? Yes, you can prepare the stuffed peppers a day ahead. Just fill and store them in the fridge. Bake them when you are ready to eat. What can I substitute for rice in this recipe? You can use quinoa, cauliflower rice, or even couscous as a rice substitute. Each option will give a different taste and texture. Can I use frozen bell peppers? Yes, you can use frozen bell peppers. Just thaw them first and drain any excess water. This helps avoid soggy stuffed peppers. How do I know when the stuffed peppers are done? The stuffed peppers are done when they are tender and the cheese is bubbly. You can also check the filling with a fork. What is the best way to cut bell peppers for stuffing? To cut bell peppers for stuffing, slice off the tops. Remove seeds and membranes, then stand them upright for easy filling. This method keeps them sturdy and ready for the oven. Stuffed peppers are a tasty and versatile dish. We started by listing ingredients and shared step-by-step instructions for cooking. I offered tips on cooking and serving, plus different variations to try. You can enjoy leftovers with easy storage and reheating methods. This dish is fun to make and eat. Experiment with flavors, and share your creations! Happy cooking!

Chicken and Rice Stuffed Peppers

Discover the vibrant flavors of Chicken and Rice Stuffed Peppers with this simple recipe that's perfect for any meal! These colorful bell peppers are filled with a delicious mixture of ground chicken, brown rice, and spices, topped with gooey cheese and fresh cilantro. Ready in just one hour, they are not only tasty but also visually stunning. Click through to explore this recipe and make a healthy dish that everyone will love!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked brown rice

1 pound ground chicken

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes with green chilies

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon chili powder

1 cup shredded cheese (cheddar or mozzarella)

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      In a large skillet over medium heat, add a splash of olive oil. Sauté the chopped onion and garlic until softened, about 3-4 minutes.

        Add the ground chicken to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, approximately 5-7 minutes.

          Stir in the cooked rice, diced tomatoes (with juices), cumin, paprika, and chili powder. Mix well and season with salt and pepper. Let the mixture cook for another 2-3 minutes to meld the flavors.

            Remove the skillet from heat and stir in half of the cheese until melted and well incorporated.

              Spoon the chicken and rice mixture evenly into each bell pepper, packing it down gently.

                Top each stuffed pepper with the remaining cheese.

                  Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender.

                    Once done, let cool for a few minutes. Garnish with fresh cilantro before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

                        - Presentation Tips: Serve the stuffed peppers on a platter, arranging them colorfully, and sprinkle extra cilantro on top for an eye-catching finish.