Chicken and Rice Stuffed Bell Peppers
Serving Size / Yield
- 3 red bell peppers
- 1 lb minced chicken
- 1 medium onion; chopped
- 2 cloves garlic; chopped
- 1 C corn kernels
- 1 C instant rice
- 1 tomato; diced
- 1 Tbs oregano
- 1/2 Tbs cajun spice
Preheat the oven to 375 F.
Place a pan over medium heat and begin to cook the minced chicken. Add in the garlic, onions, and corn kernels. Stir until the chicken is fully cooked and the corn has softened.
Then add in the rice, chopped tomato, oregano and cajun spice. Mix until all the ingredients are well combined. Add salt and pepper to taste.
Meanwhile, take the red bell peppers and carefully cut off the heads. Gently clean out the insides making a little bell pepper bowl.
Arrange the peppers in a skillet or oven safe pan. Once the rice mixture is done, stuff the peppers with the rice.
Then, place the pepper lids on top of the stuffing and let it bake in the oven for 5-10 minutes. After the pepper becomes tender, remove and serve hot.