Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 lb boneless, skinless chicken breasts (about 3 breasts)
- 1 cup cooked jasmine rice
- 1 can (15 oz) black beans, rinsed
- 1 cup shredded cheese (half cheddar, half mozzarella)
- 1 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Spray a baking dish with nonstick cooking spray.
- Slice the tops off the bell peppers and remove seeds and membranes.
- In a skillet over medium heat, cook diced chicken until golden brown (about 8-10 minutes). Season with salt, pepper, cumin, and chili powder.
- In a bowl, mix cooked rice, black beans, salsa, half of the cheese, and cooked chicken until well combined.
- Stuff each pepper generously with the mixture and place them upright in the baking dish.
- Top with remaining cheese; cover with foil. Bake for about 25 minutes; remove foil during the last five minutes for a bubbly finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 75mg