Bell Pepper and Chicken Delight
Updated: Apr 5, 2020
A mouth watering stuffed red bell pepper with cheesy goodness and a kick to the side!
There was a day where I was terribly hungry, and all I wanted was something cheesy, healthy, and a tad bit of spicy. Although "healthy" doesn't really work with "cheesy," I had to make it work someway. So I thought: "Red bell peppers!". With that thought, my mind mixed everything into one delicious idea. So without further ado, let me reveal my secrets!
1 red bell pepper
1/2 cup cooked rice
2 slices of cheddar cheese
1 slice of pepper jack cheese
1 chicken breast
1/2 cup chicken broth
salt, pepper, and garlic seasoning
optional: chili powder
1 carrot sliced into thin pieces
1/2 handful of cut spinach
(for your liking) buffalo wing hot sauce
olive oil, or any substitute
Don't be afraid to add your own twists!
Cut the chicken breast into small slices while heating a pan on medium heat with 2 tablespoon of olive oil.
Place the chicken breast into the pan, adding the salt, pepper, and garlic seasoning.
While waiting for the chicken to cook thoroughly, take the red bell pepper and cut the top off. Save the top for later.
Heat the oven to 325 degrees F and place the bell pepper without the top on a tray with aluminum foil. Drizzle the bell pepper with olive oil and put it in the oven for 10 minutes.
Take the top of the bell pepper and cut the edible parts into piece to be used later.
Once the chicken is done, add in the rice, chicken broth, carrots, spinach, and the pieces of bell pepper.
If you want to add more spice, put in some chili powder to your liking, and let everything cook on the pan until most of the chicken broth has evaporated. Stir frequently.
Take the bell pepper out of the oven after it is done to let it cool for some time. Keep the oven on.
As the rice is done, add in a slice of cheddar cheese and a slice of pepper jack. Wait till they melt, and then stir the rice and cheese so that the cheese is evenly dispersed.
Place the rice mixture into the red bell pepper so that it is nicely packed. Then place a slice of cheddar cheese on top of the bell pepper so that it covers the rice.
Place the bell pepper into the oven again and take it out after the cheese is finished melting.
Place the bell pepper onto a plate, and to add a bit of a kick, drizzle some buffalo wing hot sauce on top, and/or place it to the side. Enjoy!
A mouth-watering stuffed red bell pepper with cheesy goodness and a kick to the side!
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