Spanish rice and chicken beautifully seasoned with grated cheese, stuffed and baked in red bell peppers.
Ingredients
- Spanish / Yellow Rice
- Chicken Thighs
- Grated Parmesan Cheese
- Chopped Cilantro
- Red Bell Peppers
- Salt
- Pepper
- Cumin
- Olive Oil
Directions
- Cook your rice according to packaged instructions, drain and set aside. Halve and hollow out your bell peppers, set aside.
- 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.
- 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.
- Place in the oven and bake for about 20 minutes, garnish with your chopped cilantro, serve and enjoy!
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