Stuffed peppers with chicken vegetables and cheese

Stuffed peppers with chicken, vegetables, and cheese make a delicious and nutritious meal. Here’s a simple recipe to guide you through making them:

Ingredients:

• 4 large bell peppers (any color)
• 2 cups cooked, shredded chicken (use rotisserie or cooked breast)
• 1 cup cooked rice (optional, or substitute with quinoa)
• 1 small onion, diced
• 1 zucchini, diced
• 1 cup mushrooms, chopped
• 1 cup corn kernels (frozen or fresh)
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 can (14.5 oz) diced tomatoes (drained)
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Prepare the Peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil and place them in a baking dish.

2. Cook the Filling:

   • In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened (about 3 minutes).
   • Add the minced garlic, zucchini, and mushrooms. Sauté until the vegetables are tender (about 5 minutes).
   • Stir in the cooked chicken, corn, cumin, paprika, salt, and pepper. Add the diced tomatoes and cooked rice if using.
   • Mix everything well and let it cook for an additional 2-3 minutes until the flavors meld together. Remove from heat.

3. Stuff the Peppers: Fill each pepper with the chicken and vegetable mixture. Press down lightly to pack the filling in.

4. Top with Cheese: Generously sprinkle shredded cheese over each stuffed pepper.

5. Bake: Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

6. Serve: Garnish with fresh cilantro or parsley if desired. Serve hot!

Enjoy your stuffed peppers!