Mexican Chicken Stuffed Peppers (Printer-Friendly)

Tender peppers filled with seasoned chicken, rice, and cheese for a vibrant, satisfying dinner option.

# What You’ll Need to Cook:

→ Main Ingredients

01 - 3 bell peppers, halved and seeds removed
02 - 3 tablespoons olive oil, divided
03 - 2 chicken breasts, sliced into thin strips
04 - 1/2 tablespoon chili powder
05 - 1 1/2 teaspoons ground cumin
06 - 1 teaspoon smoked paprika
07 - 2 cloves garlic, minced or grated
08 - Sea salt and freshly ground black pepper, to taste
09 - 1/4 cup water
10 - 1 red onion, thinly sliced
11 - 1 cup cooked rice
12 - 1/2 bunch fresh cilantro, chopped
13 - 1/2 cup shredded cheddar cheese

→ For Serving

14 - 1 avocado, thinly sliced
15 - Tortilla chips
16 - Cherry tomatoes

# Steps to Prepare:

01 - Preheat the oven to 200°C.
02 - Drizzle the halved bell peppers with 1 tablespoon of olive oil and season with salt and pepper. Arrange them on a baking sheet and roast for 15–20 minutes, until the edges are slightly charred.
03 - While the peppers roast, heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the chicken strips and sauté for about 5 minutes, allowing them to brown on both sides.
04 - Add sliced red onion, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper to the pan. Pour in the water and continue to sauté for 5–7 minutes, until the chicken is cooked through and onions are tender.
05 - Remove the peppers from the oven. Fill each pepper half with a layer of cooked rice, topped with the chicken and onion mixture. Sprinkle shredded cheddar cheese over each.
06 - Return the stuffed peppers to the oven and bake for 10 minutes, or until the cheese is melted and bubbling.
07 - Garnish with chopped cilantro. Serve with sliced avocado, tortilla chips, and cherry tomatoes.

# Extra Cooking Tips:

01 - Any type of cooked rice may be used, including white, brown, or cauliflower rice for a low-carbohydrate alternative.
02 - For a vegetarian version, substitute the chicken with a plant-based protein.
03 - Experiment with cheese options like Monterey Jack, pepper jack, or a Mexican cheese blend for different flavor profiles.
04 - Stuffed peppers can be assembled ahead and baked before serving, suitable for meal preparation.
05 - Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.

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