Ingredients
Scale
Here’s what you’ll need to bring this dish to life. Remember, substitutions are your friend, so don’t stress if you’re missing an ingredient—there’s always room to improvise, just like my mom taught me.
- 4 large bell peppers (any color)
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) diced tomatoes, drained
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
Ready to get cooking? Follow these steps, and you’ll have a delicious meal ready in no time. Remember, it’s about the journey, not just the destination—so enjoy the process!
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the onions and garlic until they are fragrant and the onions are translucent, about 5 minutes.
- Add the diced chicken to the skillet. Sprinkle with Cajun seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 8-10 minutes.
- Stir in the cooked rice and drained tomatoes. Mix well to combine all the flavors. Taste and adjust the seasoning if necessary.
- Fill each bell pepper with the chicken mixture. Sprinkle the tops with shredded cheddar cheese.
- Drizzle the remaining olive oil over the peppers. Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving, if desired. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cajun chicken peppers, recipe, cooking, food
