Ingredients
- 4 medium bell peppers halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 garlic cloves, minced
- 1 pound chicken breast diced
- 2 teaspoons chili powder
- 3/4 teaspoon cumin
- salt and pepper to taste
- 1 1/4 cups cooked brown rice
- 1 cup canned diced tomatoes drained
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish optional
Instructions
- Preheat your oven to 375°F. Place the pepper halves in a baking dish with the cut side up.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until it softens. Stir in the minced garlic and diced chicken. Season with chili powder, cumin, salt, and pepper.
- Cook until the chicken is browned and cooked through, about 5-7 minutes. Mix in the cooked brown rice and diced tomatoes, stirring to incorporate the flavors.
- Spoon the chicken and rice mixture evenly into the pepper halves. Cover the dish with foil and bake for 20 minutes.
- Remove the foil, sprinkle the cheese, and bake for an additional 5-10 minutes, or until the cheese is melted and the peppers are tender. Garnish with fresh cilantro, if desired.
