Chicken stuffed bell peppers
Chicken stuffed bell peppers

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken stuffed bell peppers. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Chicken stuffed bell peppers is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Chicken stuffed bell peppers is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have chicken stuffed bell peppers using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chicken stuffed bell peppers:
  1. Get medium red pepper, cut in half, seeds removed
  2. Prepare Olive oil
  3. Prepare medium onion, chopped
  4. Take garlic, finely chopped
  5. Prepare chicken breasts, cut into small cubes
  6. Take chilli powder
  7. Take cumin
  8. Take Himalayan salt
  9. Take ground pepper
  10. Take no sugar added tomato sauce
  11. Take cooked brown rice
  12. Take chickpeas, canned, drained
  13. Get frozen corn kernels
  14. Make ready fresh cilantro, or lemon thyme (for garnish)
  15. Make ready lime juice
  16. Get shredded sharp cheddar cheese

Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Drain and rinse in cold water. Place upside down on paper towels; set aside.

Instructions to make Chicken stuffed bell peppers:
  1. Preheat oven 375°F. Place bell pepper in a glass dish, spray with olive oil and cook for 25 minutes
  2. Cook brown rice according to package
  3. In a large skillet, add olive oil, onions, garlic and cook for 5 minutes
  4. Add chicken, cumin, chilli powder, salt, pepper. Cook, stir frequently, for 5 minutes or until chicken is no longer pink.
  5. Add tomato sauce, beans, corn, lime juice, fresh herbs and rice. Reduce heat to med-low and cook another 3-5 minutes.
  6. Scoop chicken mixture into bell peppers, evenly. Add cheese, cover with foil and bake another 15-20 minutes. Remove foil, bake another 3 minutes. Or broil.
  7. Serve and sprinkle with fresh herbs !

Drain and rinse in cold water. Place upside down on paper towels; set aside. In a large saucepan, saute the onion and garlic in butter until tender. Sauté onions and garlic in oiled skillet, then transfer to plate. Add chicken to skillet and season with spices, then cook.

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