Tender peppers stuffed with creamy garlic chicken, rice, and Parmesan, baked until golden.
# What You Need:
→ Vegetables
01 - 4 large bell peppers, any color, tops removed and seeds discarded
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
→ Protein
04 - 2 cups cooked chicken breast, shredded or diced
→ Grains
05 - 1 cup cooked white rice or brown rice
→ Dairy
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/2 cup shredded mozzarella cheese
→ Pantry and Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon Italian seasoning
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon fresh parsley, chopped, optional for garnish
# Step-by-Step:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate the bell peppers standing upright.
02 - Cut off the tops of the bell peppers and remove all seeds and membranes. Place peppers cut side up in the prepared baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Stir in shredded chicken, cooked rice, Italian seasoning, salt, and black pepper. Mix thoroughly to combine all ingredients.
05 - Pour heavy cream into the skillet and add 3/4 cup Parmesan cheese. Stir continuously until the mixture reaches a creamy consistency and is heated through, approximately 3 to 4 minutes. Remove from heat.
06 - Spoon the creamy chicken and rice mixture evenly into each prepared bell pepper. Top each pepper with mozzarella cheese and remaining Parmesan cheese.
07 - Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
08 - Remove foil and bake for an additional 10 to 15 minutes until the cheese is golden brown and the peppers are tender.
09 - Remove from oven and garnish with chopped fresh parsley before serving.
