Indulge in the Irresistible Cheesy Chicken Stuffed Peppers

The Ultimate Cheesy Chicken Stuffed Peppers

Hey there, foodies! Today, I’m excited to share with you a recipe for the ultimate cheesy chicken stuffed peppers. This dish is perfect for a cozy dinner at home or a gathering with friends. The combination of tender chicken, gooey cheese, and flavorful peppers will surely impress your taste buds. Let’s get cooking!

Ingredients:

• 4 large bell peppers
• 500g chicken breast, diced
• 1 cup cooked quinoa
• 1 cup grated cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 teaspoon garlic powder
• Salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• oven
• mixing bowl
• baking dish

Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.

In a mixing bowl, combine the diced chicken, cooked quinoa, grated cheddar cheese, diced tomatoes, chopped cilantro, garlic powder, salt, and pepper. Mix everything together until well combined.

Stuff each bell pepper with the chicken and cheese mixture, pressing down gently to pack the filling. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

After 30 minutes, remove the foil from the baking dish and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.

Once cooked, remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with additional chopped cilantro, if desired.

This recipe yields approximately 4 servings. One serving of these cheesy chicken stuffed peppers weighs around 300g and contains approximately 400 calories.

Pro tip: For an extra kick of flavor, try adding a sprinkle of smoked paprika to the chicken and cheese mixture before stuffing the peppers.

I hope you enjoy making and indulging in these delicious cheesy chicken stuffed peppers. Feel free to get creative with the ingredients and make this dish your own. Happy cooking!