Ingredients
Gathering the right ingredients is like setting the stage for a culinary symphony. Here’s what you’ll need to create these delightful stuffed peppers:
- 4 large bell peppers (any color, though red and yellow add a nice sweetness)
- 2 cups cooked, shredded chicken breast
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)
If you find yourself without certain ingredients, don’t fret. Substitutions are your best friend — use ground turkey instead of chicken or swap mozzarella for cheddar for a different flavor profile.
Instructions
Now that we have our ingredients ready, let’s bring these stuffed peppers to life:
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting them in half lengthwise and removing the seeds and membranes. Drizzle with olive oil and place them on a baking sheet, cut side up.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant, about 3-4 minutes.
- Add the shredded chicken, cream cheese, mozzarella, parmesan, smoked paprika, cumin, salt, and pepper to the skillet. Stir until the cheese is melted and the mixture is creamy and well combined. This should take about 5 minutes.
- Spoon the creamy chicken mixture into each bell pepper half, filling them generously.
- Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the tops are golden brown.
- Once done, remove from the oven and let them cool slightly before serving. Garnish with chopped cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International