Savory Stuffed Peppers with Chicken and Onion

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3.In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

4.Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until the chicken is browned and cooked through, about 5-7 minutes.

5.Stir in the cooked rice, diced tomatoes, paprika, oregano, cumin, red pepper flakes (if using), salt, and pepper. Mix well and let it cook for another 2-3 minutes to combine the flavors.

6.Remove the skillet from heat and stir in half of the shredded cheese until melted and well incorporated.

7.Stuff each bell pepper with the chicken and rice mixture, packing it down gently. Place the stuffed peppers upright in a baking dish.

8.Sprinkle the remaining shredded cheese on top of each stuffed pepper.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

10.Remove from the oven and let cool for a few minutes before serving.