Creado con IA
Mexican Chicken and Rice Stuffed Peppers
50 min 492 kcal por ración Media
Ingredientes
4 Raciones
- bell peppers4 large
- cooked white rice2 cups
- ground chicken300 grams
- canned black beans1 cup
- corn kernels1 cup
- onion1 small
- garlic2 cloves
- ground cumin1 teaspoon
- chili powder1 teaspoon
- shredded cheddar cheese0,5 cup
- olive oil2 tablespoons
- chopped cilantro0,25 cup
Preparación
- 1
Preheat your oven to 190°C (375°F).
- 2
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
- 4
Add the minced garlic and cook for another 1 minute until fragrant.
- 5
Add the ground chicken to the skillet and cook, breaking it up with a spoon, until fully cooked and no longer pink (about 5-6 minutes).
- 6
Stir in the ground cumin and chili powder, mixing well.
- 7
Add the cooked white rice, black beans (drained and rinsed), corn kernels, and half of the chopped cilantro. Mix until everything is well combined and heated through. Season with salt and pepper to taste.
- 8
Remove the skillet from heat and stir in half of the shredded cheddar cheese.
- 9
