Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken
- 1 ½ cups cooked rice (white or brown)
- 1 cup tomato sauce
- ½ cup shredded cheddar cheese
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves in a baking dish and set aside.
- In a large bowl, combine the cooked shredded chicken, cooked rice, tomato sauce, chopped onion, minced garlic, Italian seasoning, salt, and pepper. Mix well.
- Spoon the chicken and rice mixture into each bell pepper half, filling them generously.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle the shredded cheddar cheese over the top of each pepper, and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Garnish with chopped parsley, if desired. Serve hot and enjoy!
Notes
- Choose bell peppers that are firm and uniformly shaped for easy stuffing.
- Ensure your rice is fully cooked before mixing it with the chicken.
- Avoid overfilling the peppers to prevent overflow during baking.
- Use a quality tomato sauce for better flavor.
- Add red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low-carb, High-protein
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg