Savory Chicken and Rice Stuffed Bell Peppers

Preparing the Ingredients Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers under cold water.

Cooking the Rice In a saucepan, cook the white rice according to package instructions. Set aside.

Cooking the Chicken Mixture In a large skillet, heat oil over medium heat. Add the diced onion and minced garlic. Cook until softened. Add the minced chicken and cook until browned. Season with paprika, cumin, chili powder, salt, and pepper. Stir in cooked rice and chicken broth. Simmer for 5-7 minutes until the mixture is well combined.

Preparing the Sauce In a small saucepan, combine the tomato sauce, sugar, oregano, garlic powder, salt, and pepper. Simmer over low heat for 5-7 minutes, stirring occasionally.

Stuffing the Bell Peppers Stuff the bell peppers with the chicken and rice mixture. Place the stuffed peppers in a baking dish. Pour the tomato sauce over the peppers. Add a sprinkle of grated cheddar cheese on top of each pepper.

Baking Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes or until the peppers are tender.

Garnishing and Serving Garnish with fresh parsley leaves before serving. Enjoy these savory chicken and rice stuffed bell peppers hot, and pair with a side salad for a complete meal.