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Monday, September 10, 2018

Chicken & Rice Stuffed Peppers

Spanish rice and chicken beautifully seasoned with grated cheese, stuffed and baked in red bell peppers. 

  • Spanish / Yellow Rice
  • Chicken Thighs
  • Grated Parmesan Cheese
  • Chopped Cilantro
  • Red Bell Peppers
  • Salt
  • Pepper
  • Cumin
  • Olive Oil
  1. Cook your rice according to packaged instructions, drain and set aside. Halve and hollow out your bell peppers, set aside.
  2. Preheat your oven to 400 degrees and drizzle a baking pan with olive oil. Season your chicken thighs with salt, pepper, and cumin. Heat a pan on medium high heat and add some oil. Sear your chicken on both sides for about 8 minutes each.
  3. Set your chicken aside for about 6 minutes to let it rest. Chop your chicken, mix it in a bowl with your rice, fill your bell peppers with this filling, top with parmesan cheese.
  4. Place in the oven and bake for about 20 minutes, garnish with your chopped cilantro, serve and enjoy!

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