Description
Delicious stuffed bell peppers filled with chicken, rice, black beans, and topped with cheese.
Ingredients
Scale
- 4 large bell peppers (any color)
- ½ tablespoon olive oil
- ½ onion (finely chopped)
- 3 cups shredded cooked chicken
- 1½ cups cooked white rice
- 1 cup canned black beans (drained)
- 1 cup frozen corn
- 1 tablespoon taco seasoning
- 1½ cups chunky salsa
- 1 cup shredded cheddar cheese
- chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside.
- Slice the peppers in half lengthwise. Remove the ribs and seeds.
- Heat the olive oil in a large skillet set over medium heat. Add in the onion and cook for 3-4 minutes until softened.
- Add in the chicken, white rice, black beans, corn, taco seasoning, and salsa. Stir to combine.
- Fill each pepper with a heaping amount of the chicken mixture, making sure to pack the filling in. Place each stuffed pepper in the prepared baking dish. Top with shredded cheese.
- Pour ½ cup of water into the bottom of the prepared baking dish. Then, cover with aluminum foil.
- Bake for 25 minutes. Remove the foil and bake for another 5 minutes.
- Top with chopped cilantro, if desired.
Notes
- Use any color bell peppers for a vibrant dish.
- Ensure the cooked chicken is shredded for even distribution.
- Feel free to customize the filling with other vegetables or spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 halves
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg