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Peppers Stuffed with Grilled Chicken and Rice
Peppers Stuffed with Grilled Chicken and Rice
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Succulent grilled chicken, peppers, brown rice, Mexican cheese, and zesty RO*TEL® tomatoes stuffed inside taco-seasoned bell peppers.
Ingredients:
  • 4 medium green bell peppers, tops removed, seeded
  • 1.25 cups water, divided
  • 3 tablespoons taco seasoning, divided
  • 2 (5 ounce) skinless, boneless chicken breast halves
  • 0.5 cup brown rice, rinsed well
  • 1 medium red bell pepper, cut into thick slices
  • 0.25 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 cup shredded Mexican-blend cheese, divided
  • 0.5 teaspoon garlic salt, or to taste
Instructions:
  • Preheat the oven to 375°F (190°C) and arrange green peppers in a baking dish with a splash of water.
  • Roast the peppers in the preheated oven until the edges are slightly browned, about 20 to 25 minutes.
  • As the peppers roast, combine 1/4 cup water with 2 tablespoons taco seasoning in a small bowl. Mix in chicken and ensure it's coated well. Cover with plastic wrap and marinate in the fridge for at least 15 minutes.
  • In a pot over high heat, bring 1 cup water and rice to a boil. Cover, lower the heat, and simmer for 15 minutes. Remove from heat, mix in the rest of the taco seasoning, cover, and let it sit until tender for another 15 minutes. Uncover, drain any excess liquid, and set aside.
  • Get your outdoor grill ready for some delicious cooking by preheating it to medium heat and giving the grate a light coating of oil.
  • Take the chicken out of the fridge and lay it on the hot grill alongside the pepper slices. Grill the chicken until it's cooked through and the juices run clear, about 5 to 7 minutes on each side. Use an instant-read thermometer to ensure the chicken reaches at least 165 degrees F (74 degrees C). Grill the peppers until tender, approximately 2 to 3 minutes per side.
  • Take the grilled chicken and peppers off the grill and let them cool down. Then, shred the chicken and dice the peppers.
  • In a big skillet, warm the oil over medium heat. Cook the onions and garlic until tender, for about 5 to 7 minutes. Mix in the cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, half of the cheese, and garlic salt until everything is well combined. Cook on medium heat, stirring occasionally, until heated through, around 5 minutes.
  • Fill the green peppers with the rice mixture and sprinkle the rest of the cheese on top.
  • Bake until the cheese is gooey and bubbling, for around 5 minutes.

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