Looking for a comforting, veggie-packed dish the whole family will love? These stuffed bell peppers are filled with a flavorful blend of seasoned chicken, rice, and veggies. It’s a balanced meal in every bite, perfect for weeknight dinners or family gatherings. Plus, it’s a great way to get kids excited about colorful vegetables!

Image credit: The Nomad Plate

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 6

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 1/2 cup round grain rice (such as Arborio or Jasmine)
  • 6 bell peppers
  • 5 mushrooms
  • 1 onion
  • 1 carrot
  • 2 cloves of garlic
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt, to taste
  • Black pepper, to taste

Instructions:

  • Wash the bell peppers, cut off the tops, and remove the seeds.
  • Wash and peel the carrot and onion.
  • Cut the onion into small cubes and grate the carrot.
  • Finely chop the garlic.
  • Cut the chicken breasts into small pieces.
  • Heat a skillet over medium heat and add a little olive oil.
  • Add the chopped vegetables and chicken pieces to the skillet and cook until the chicken is no longer pink.
  • Add the paprika, cumin, salt, and pepper to the skillet and mix well.
  • In a separate pot, boil the rice for 7-10 minutes until it’s slightly undercooked. Rinse the rice and set it aside.
  • In a large mixing bowl, combine the cooked rice with the chicken and vegetable mixture. Mix everything thoroughly and season with salt and pepper to taste.
  • Preheat your oven to 350°F (180°C).
  • Stuff each bell pepper with the chicken and rice mixture and replace the tops.
  • Place the stuffed peppers in a baking dish. You can add a little water or tomato juice to the bottom of the dish.
  • Cover the dish with foil and bake for 30 minutes.
  • After 30 minutes, remove the foil and continue baking until the tops of the peppers are lightly browned.
  • Enjoy your delicious stuffed peppers with chicken and rice!
Image credit: The Nomad Plate

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