For a spicier kick, add a pinch of cayenne pepper to the rice mixture. Feel free to substitute ground turkey or beef for the chicken. To save time, you can use pre-cooked rotisserie chicken. For a vegetarian option, omit the chicken and add black beans or corn to the rice mixture.
Peppers Stuffed with Grilled Chicken and Rice
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS3
These vibrant stuffed bell peppers are bursting with savory grilled chicken, seasoned rice, and a medley of Southwestern flavors. A surprisingly simple dish that delivers a delightful and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol65 mg
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Fiber4 g
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Protein25 g
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Saturated Fat7 g
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Sodium1213 mg
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Sugar6 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
02
StepBake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
03
StepWhile the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
04
StepCombine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
05
StepPreheat an outdoor grill for medium heat and lightly oil the grate.
06
StepRemove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
07
StepRemove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
08
StepHeat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
09
StepSpoon rice mixture into the green peppers. Top with remaining cheese.
10
StepReturn to the oven until cheese is melted, about 5 minutes.
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