Delicious Stuffed Bell Peppers with Grilled Chicken and Rice

Ingredients

• 4 medium green bell peppers, tops removed, seeded
• 1.25 cups water, divided
• 3 tablespoons taco seasoning, divided
• 2 (5 ounce) skinless, boneless chicken breast halves
• 0.5 cup brown rice, rinsed well
• 1 medium red bell pepper, cut into thick slices
• 1 tablespoon olive oil
• 0.25 cup chopped onion
• 2 teaspoons minced garlic
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 cup shredded Mexican-blend cheese, divided
• 0.5 teaspoon garlic salt, or to taste

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Place the green peppers in a baking dish and add 1/8 cup of water to the bottom.
2. Bake in the preheated oven for 20 to 25 minutes, or until the peppers are slightly browned around the edges.
3. While the peppers bake, whisk together 1/4 cup of water and 2 tablespoons of taco seasoning in a small bowl. Add the chicken and toss to coat evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes.
4. In a pot, combine the remaining 1 cup of water and the rice over high heat and bring to a boil. Cover, reduce the heat to low, and cook for 15 minutes. Remove from heat, stir in the remaining taco seasoning, and let it sit covered until tender, approximately 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
5. Preheat an outdoor grill to medium heat and lightly oil the grill grate.
6. Remove the chicken from the refrigerator and place it on the preheated grill, along with the pepper slices. Grill the chicken for about 5 to 7 minutes per side, or until it is no longer pink in the center and the juices run clear. A thermometer inserted should read at least 165 degrees F (74 degrees C). Grill the peppers until they are tender, approximately 2 to 3 minutes per side.
7. Remove the grilled chicken and peppers from the grill and let them cool slightly. Shred the chicken and dice the peppers into small pieces.
8. Heat oil in a large skillet over medium heat. Add the onions and garlic and saute for 5 to 7 minutes, or until softened. Add the cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir to combine well. Cook over medium heat, stirring occasionally, for about 5 minutes, or until heated through.
9. Spoon the rice mixture evenly into the prepared green peppers. Top with the remaining cheese.
10. Return the stuffed peppers to the oven and bake for about 5 minutes, or until the cheese is melted and bubbly.

Nutrition

• Calories: 367 kcal
• Fat Content: 14 g
• Fiber Content: 4 g
• Sugar Content: 6 g
• Sodium Content: 1213 mg
• Protein Content: 25 g
• Cholesterol Content: 65 mg
• Carbohydrate Content: 35 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g