Chicken and Rice Stuffed Pepper
Meal 1 of 5 of our 5 Chicken Dinner Meal Plan.
A diced chicken breast and onions and stuffed into a bell pepper with rice and tomatoes. Cheese is an optional addition depending on dietary preferences.
Chicken and Rice Stuffed Pepper
- 1 whole bell pepper ((color of choice))
- 1/4 whole white onion
- 1 boneless skinless chicken breast
- salt and pepper ((to taste))
- 2 tsp olive oil
- 1/8 cup white rice
- 1 tbls minced garlic
- 1/2 can diced tomatoes ((14.5 oz can))
- 1/4 cup shredded cheddar cheese ((optional))
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Preheat oven to 375F
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Wash bell pepper, cut stem and top off of and deseed
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Place pepper on sheet pan and bake in oven for 30 min covered until fork tender. While
pepper is cooking, finely dice ¼ of a white onion -
Take boneless, skinless chicken breast, trim fat as desired and salt and pepper generously
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Heat nonstick pan with olive oil on medium-high. When pan has heated, sear both sides of the chicken breast thoroughly (4-6 min) or until cooked through. Remove from heat and set aside.
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Heat up water in pot and cook 1/8 cup of white rice according to package instructions
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While rice is cooking. In the same pan that the chicken was cooked in, heat 1 tsp oil
and diced onion on medium. Cook until translucent (3-4 min), salt and pepper to
taste -
Add minced garlic to pan with onions and cook for 1-2 min
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Remove pepper from stove once tender by fork
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Chop cooked chicken breast into bite-sized pieces and add to cooked rice mixture. Add ½ can of diced tomatoes and cook for 3-5 min until heated through. Salt and pepper to taste
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Stuff bell pepper with rice mixture. Top with shredded cheddar cheese as desired
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Bake stuffed pepper uncovered for 5-10 min to melt cheese. Serve immediately.
