WEEKDAYS 1e|12c|p

Fiesta Rice Stuffed Peppers

Clinton Kelly
Servings: 4 to 8
45 to 60 min

Stuff these peppers for a meal you won't soon forget!

  • Ingredients
  • step-by-step directions
Fiesta Rice Stuffed Peppers
  • 4 medium red bell peppers (cut in 1/2, lengthwise, seeds removed)
  • 2 cups cooked white rice
  • 2 cups rotisserie chicken (shredded)
  • 11/2 cups fresh corn kernels
  • 3 scallions (sliced)
  • 2 sprigs fresh oregano (chopped)
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 lime (zested and juiced)
  • 1/2 cup Greek yogurt
  • 1/2 cup shredded Monterey cheese or queso fresco (crumbled)
  • salt and pepper
  • 1 cup crushed tortilla chips
  • 1/2 bunch cilantro (chopped)
  • 1/2 cup medium vine ripe tomato (chopped)
  • 2 scalions (sliced)
  • 1/2 cup shredded Monterey jack cheese or queso fresco (crumbled)
  • 1 lime (cut into wedges)
  • hot sauce (to garnish)
  • Preheat grill or grill pan to medium high heat.
  • In a large bowl, add the rice, chicken, corn, scallions, oregano, cumin, cayenne, zest and juice of a lime, Greek yogurt, and cheese . Season with salt and pepper. Mix to combine. Using a spoon, divide the filling evenly among the halves.
  • Place the stuffed pepper on the grill or grill pan. Close lid on the grill or cover with foil. Cook for 25-30 minutes. Until charred and cooked through.
  • Remove from grill.
  • Garnish with crushed tortilla, cilantro, tomatoes, scallions, cheese, lime wedges, and hot sauce.
  • Tips: 1. Set up a bar and let everyone choose their favorite ingredients to personalize their own stuffed peppers.
  • 2. Use a variety of colored peppers!
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