Tex-Mex Fiesta: Cheesy Chicken and Rice Stuffed Peppers

PREP:7 mins COOK:30 mins SERVINGS:2 CALORIES:485 Level:Easy

From your meal kit

1 lb Chicken Thigh
1 Tbsp Cilantro
1 cup Monterey Jack Cheese
2 pcs Green Bell Pepper
2 cloves Garlic
½ cup Enriched White Rice
7 oz Tomato Sauces
1½ Tbsp Taco Seasoning

From your pantry

2 Tbsp Olive Oil
Salt And Ground Black Pepper

Cooking Instructions

1. In a small sauce pan, heat 1 Tbsp of olive oil. Add 3 minced garlic cloves and 1 cup of uncooked rice, and saute for 2 minutes. Then add in ½ a can of tomato sauce, 1 cup of water. Let it come to a boil then reduce the heat down to a simmer and let cook for about 25 minutes.

2. Preheat oven to 375 degrees. Season 1 lb chicken with 1 Tbsp olive oil, salt, and pepper; roast for 15 minutes. Then dice and season with 2 cloves of minced garlic, 1 ½ Tbsp taco seasoning, ½ Tbsp chopped cilantro, and ½ cup of the cooked rice.

3. Cut the bell peppers in half, remove the seeds and place into a nicely oiled pan with the rest of the tomato sauce on the bottom . Season the peppers with salt and pepper to taste.

4. Spoon the chicken mixture into each pepper.

5. Turn the oven temp up to 425 degrees and for the first 15 mins, cover the peppers with aluminum foil so that the raw peppers can have time to cook without drying out the chicken mixture.

6. For the last 15 minutes, uncover the peppers and add ½ cup cheese to each of the peppers. Place back in the oven for 10-15 minutes until the cheese is melted. Remove from oven and garnish with chopped cilantro.
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