Chicken Stuffed Peppers (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 green bell peppers, halved lengthwise
02 - 1 pound chicken breast, cut into bite-size pieces
03 - 1 onion, chopped
04 - 2 cloves garlic, minced
05 - 1 cup precooked rice

→ Seasonings & Oil

06 - 1 tablespoon olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon cumin
09 - Salt and pepper to taste
10 - 2 tablespoons fresh cilantro, plus more for garnish
11 - 1 tablespoon fresh lime juice

→ Toppings

12 - 3/4 cup shredded cheddar cheese
13 - Sour cream for serving
14 - Pico de gallo for serving

# Instructions:

01 - Preheat oven to 375°F. Cut peppers in half lengthwise, remove seeds and membrane. Place cut side up in a baking dish.
02 - Heat olive oil in a large skillet over medium heat. Sauté onions until soft, about 2-3 minutes.
03 - Add garlic, chicken, chili powder, cumin, salt, and pepper. Cook until chicken is done, about 5-7 minutes.
04 - Stir in rice, cilantro, and lime juice. Heat through for about 2 minutes.
05 - Fill pepper halves with chicken mixture. Add water to bottom of baking dish. Cover with foil and bake for 20 minutes.
06 - Top with cheese and bake uncovered for 5 more minutes until melted. Serve with pico de gallo and sour cream.

# Notes:

01 - Can be made ahead and stored in fridge for 3-4 days
02 - Freezes well for up to 3 months
03 - Can substitute chicken with ground turkey, beef, or black beans for vegetarian option

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