Description
Get ready to delight your taste buds with these Halloween-style stuffed peppers! Filled with tender shredded chicken, savory rice, and zesty spices, these vibrant bell peppers make for a festive and satisfying meal. Perfect for chilly October evenings, they’re not just delicious but also visually striking, adding a pop of color to your dinner table. Gather your friends and family for this easy-to-make dish that’s sure to become a seasonal favorite!
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken
- 1 cup cooked rice (jasmine or long-grain)
- 1 medium onion, finely chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup tomato sauce (low-sodium if desired)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
- Sauté chopped onions in a pan over medium heat until translucent.
- Stir in shredded chicken and cooked rice until well combined.
- Add tomato sauce and spices; mix thoroughly.
- Stuff each pepper with the chicken-rice mixture and place them upright in a lined baking dish.
- Cover with foil and bake for 30 minutes. Remove foil, top with cheese, and bake uncovered for an additional 10-15 minutes until cheese is bubbly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg
Keywords: For a vegetarian option, substitute chicken with tofu or tempeh. You can swap rice for quinoa or add black beans for extra protein. Store leftovers in an airtight container in the fridge for up to four days.