Ingredients
- 4 large bell peppers, any color
- 1 tablespoon extra-virgin olive oil
- 16 ounces ground chicken
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 14-ounce can fire-roasted diced tomatoes (with juices)
- 1 1/2 cups cooked brown rice
- 1 1/3 cups shredded cheese, cheddar, Monterey Jack, or pepper jack, divided
- Sliced avocado, for garnish
- Fresh cilantro, chopped (for garnish)
- Sour cream or plain Greek yogurt, for serving
- Lime wedges, for squeezing (optional)
Instructions
- Preheat your oven to 375°F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half lengthwise, remove the seeds and membranes, and arrange them cut side up in the dish.
- Heat olive oil in a large skillet over medium-high heat. Add ground chicken, chili powder, cumin, garlic powder, onion powder, dried oregano, salt, and black pepper. Cook for about 4-5 minutes until the chicken is browned and nearly cooked through.
- Drain any extra liquid if needed. Stir in the diced tomatoes with their juices and let simmer for 1 minute. Mix in the cooked brown rice and 1 cup of the shredded cheese.
- Spoon the filling evenly into the pepper halves and top with the remaining cheese. Pour about 1/3 cup water into the bottom of the baking dish to add moisture. Bake uncovered for 25-35 minutes until the peppers are tender and the cheese is melted.
- Remove from oven and garnish with sliced avocado, chopped cilantro, a dollop of sour cream or Greek yogurt, and a drizzle of lime juice if desired.
