Cheesy Chicken & Beef Stuffed Peppers with Rice

Instructions

1. 1

   Preheat your oven to 190°C (375°F).

2. 2

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

3. 3

   Finely chop the onion and mince the garlic.

4. 4

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.

5. 5

   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.

6. 6

   Add the minced garlic and cook for 1 minute until fragrant.

7. 7

   Stir in the cooked chicken breast (shredded or diced), cooked white rice, cream cheese, 100g of the shredded cheddar cheese, salt, and black pepper. Mix until the cheese is melted and the filling is well combined.

8. 8

   Stuff each bell pepper with the meat and rice mixture, pressing down gently to fill completely.

9. 9