Mexican Chicken-Stuffed Peppers
Roasted bell peppers filled with seasoned chicken, rice, beans, and tomato, finished with a little melted cheese.
- Calories
- 810
- Protein
- 53g
- Carbs
- 78g
- Fat
- 28g
Per serving
Ingredients
For 4 servings · 45 min total
- boneless skinless chicken breast16 oz
- bell pepper4
- black beans1 can
- brown rice1 3/8 cup
- diced tomatoes1 3/8 can
- shredded cheddar cheese4 oz
- yellow onion1
- garlic4 clove
- cilantro4 tbsp
- chili powder2 tsp
- ground cumin1 tsp
Instructions
- 1Cook the rice according to the package directions.
- 2Halve the bell pepper and remove the seeds. Place it cut side up in a baking dish.
- 3Cook the chicken with onion, garlic, chili powder, and cumin, then chop it into small pieces, until the thickest part reads 165°F (74°C) on an instant-read thermometer.
- 4Stir the chicken, rice, beans, tomatoes, and cilantro together and spoon the filling into the pepper halves.
- 5Cover and bake until the pepper is tender. Uncover, add cheese, and bake until melted.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.