Bell peppers stuffed with chicken, rice, and cheese baked until golden and tender for a comforting dinner.
# What you'll need:
→ Vegetables
01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
→ Protein
04 - 2 cups cooked shredded chicken (rotisserie or leftover)
→ Grains
05 - 1 cup cooked white or brown rice
→ Dairy
06 - 1 1/2 cups shredded cheddar cheese, divided
07 - 1/4 cup softened cream cheese
→ Pantry & Spices
08 - 1 can (14 oz) drained diced tomatoes
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons olive oil
# Method:
01 - Preheat the oven to 375°F. Lightly grease a baking dish capable of holding the peppers upright.
02 - Heat olive oil in a skillet over medium heat. Sauté chopped onion for 2 to 3 minutes until softened, add minced garlic, and cook for an additional 30 seconds.
03 - In a large bowl, mix cooked shredded chicken, cooked rice, sautéed onion and garlic, drained diced tomatoes, 1 cup of shredded cheddar, softened cream cheese, Italian herbs, smoked paprika, salt, and black pepper until evenly combined.
04 - Fill each hollowed bell pepper with the prepared mixture, then place them upright in the greased baking dish.
05 - Sprinkle the remaining cheddar cheese over the stuffed peppers. Pour 2 to 3 tablespoons of water into the bottom of the baking dish to create steam.
06 - Cover the baking dish loosely with foil and bake for 25 minutes. Remove foil and continue baking for 10 minutes until cheese is golden, bubbly, and peppers are tender.
07 - Allow the peppers to cool slightly before serving to enhance flavor and texture.
