Chicken Stuffed Peppers

• 4 large bell peppers
• 1 lb ground chicken
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 cup crumbled feta cheese (optional)
• 1 can (15 oz) diced tomatoes
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
4. 4 Add ground chicken, breaking it up with a spoon until fully cooked. Season with oregano, paprika, cumin, salt, and pepper.
5. 5 Stir in cooked rice and diced tomatoes, cooking for 2-3 minutes.
6. 6 Spoon the mixture into each bell pepper and top with feta cheese if using.
7. 7 Place stuffed peppers in a baking dish and cover with foil.
8. 8 Bake for 30 minutes, then remove foil and bake for another 10 minutes.
9. 9 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a smokier flavor, add a dash of smoked paprika.
• Feel free to use any color bell peppers you like.
• Double check the peppers are tender after baking; if not, cover and bake for an additional 5 minutes.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a cooling cucumber yogurt sauce for extra zing.

FAQ