Peppers Stuffed with Grilled Chicken and Rice

Peppers Stuffed with Grilled Chicken and Rice

Grilled chicken and peppers are mixed with brown rice, Mexican cheese, and RO*TEL® tomatoes in this taco-seasoned stuffed bell pepper recipe.

Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
367 Calories

Recipe Instructions

Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Return to the oven until cheese is melted, about 5 minutes.
Step 3
Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
Step 4
Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
Step 5
While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
Step 6
Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
Step 7
Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
Step 8
Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
Step 9
Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
Step 10
Spoon rice mixture into the green peppers. Top with remaining cheese.
Peppers Stuffed with Grilled Chicken and Rice

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 2 (5 ounce) skinless, boneless chicken breast halves
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 4 medium green bell peppers, tops removed, seeded
  • 3 tablespoons taco seasoning, divided
  • 1 medium red bell pepper, cut into thick slices
  • 1 cup shredded Mexican-blend cheese, divided
  • 0.25 cup chopped onion
  • 1.25 cups water, divided
  • 0.5 cup brown rice, rinsed well
  • 0.5 teaspoon garlic salt, or to taste

Categories

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