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!

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!
