Chicken and Rice Stuffed Pepper
Chicken, rice, and onions stuffed in a bell pepper
Servings: 1 person
Equipment
- Medium nonstick pan
- Small pot
Ingredients
- 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)
Instructions
- Preheat oven to 375F
- Wash bell pepper, cut stem and top off of and deseed
- 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
- 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.
- Heat up water in pot and cook 1/8 cup of white rice according to package instructions
- 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
- Remove pepper from stove once tender by fork
- 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
- Stuff bell pepper with rice mixture. Top with shredded cheddar cheese as desired
- Bake stuffed pepper uncovered for 5-10 min to melt cheese. Serve immediately.