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🫑 Crunchy Stuffed Peppers with Rice and Chicken

420 kcal · 45 min · 4 servings

Ingredients

• 4 Stück Green Bell Peppers
• 300 g Chicken Breast (diced)
• 200 g Brown Rice (cooked)
• 1 Stück Onion (finely chopped)
• 2 Stück Garlic Cloves (pressed)
• 1 EL Tomato Paste
• 50 g Shredded Cheddar Cheese
• 1 TL Paprika Powder (sweet)
• 1 EL Olive Oil
• 1 Prise Salt
• 1 Prise Black Pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius (conventional heat).
2. 2. Wash the peppers, cut off the top quarters, and remove the ribs and seeds. Rinse the inside of the shells.
3. 3. Heat the olive oil in a pan. Fry the diced chicken breast until golden brown. Remove it from the pan and place it on a plate.
4. 4. Fry the chopped onion and garlic in the same pan until the onion is translucent.
5. 5. Stir in the tomato paste and paprika powder. Add the cooked rice and the chicken back in. Season with salt and pepper.
6. 6. Fill the pepper shells with the meat and rice mixture. Place them in a baking dish.
7. 7. Sprinkle the shredded cheese evenly over the stuffed peppers.
8. 8. Bake the peppers in the oven for 20 minutes, until the cheese is melted and golden brown.

Nutrition per serving

• kcal: 420
• Protein: 32 g · Fett/Fat: 14 g · Carbs: 45 g