Chicken and Rice Stuffed Bell Peppers

Instructions

1. 1

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

2. 2

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

3. 3

   Peel and dice the potato into small cubes.

4. 4

   In a large skillet, heat the olive oil over medium heat.

5. 5

   Add the minced garlic and sauté for about 1 minute until fragrant.

6. 6

   Add the diced chicken breast to the skillet and cook until no longer pink, about 5-7 minutes.

7. 7

   Add the diced potato to the skillet and cook for another 5 minutes, stirring occasionally.

8. 8

   Stir in the cooked rice, salt, and black pepper. Mix well to combine.

9. 9

   Stuff each bell pepper with the chicken and rice mixture.

10. 10

    Place the stuffed bell peppers in a baking dish and cover with aluminum foil.

11. 11

    Bake in the preheated oven for 30-35 minutes, until the peppers are tender.

12. 12

    Remove the foil and bake for an additional 5-10 minutes to lightly brown the tops.

13. 13

    Remove from the oven and let cool slightly before serving.