Description
Savory shredded chicken and seasoned rice stuffed into bell peppers carved with spooky faces, topped with melted mozzarella cheese.
Ingredients
Scale
- 4 large bell peppers
- 3 cups shredded cooked chicken
- 2 cups cooked long-grain rice
- 1 cup shredded mozzarella cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup tomato sauce
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup water (for baking dish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Use a paring knife to carve spooky eyes and a mouth into the front of each pepper.
- Heat olive oil in a skillet over medium heat. Sauté diced onions until translucent, then add minced garlic and cook for 30 seconds.
- Stir in the shredded chicken, cooked rice, tomato sauce, and Italian seasoning. Heat through until the rice has absorbed the sauce and the mixture is thick.
- Spoon the chicken and rice mixture into the carved peppers, pressing down firmly with a spoon to fill them to the top.
- Top each pepper with shredded mozzarella cheese.
- Place the peppers in a baking dish and pour 1/4 cup of water into the bottom of the dish.
- Bake for 20-25 minutes until the cheese is golden and the peppers are tender.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American