Cheesy Chicken and Veggie Stuffed Bell Peppers

• 4 large bell peppers (any color)
• 1 cup cooked white rice
• 1 lb ground chicken
• 1 small carrot, finely chopped
• 1/2 cup frozen corn kernels (thawed)
• 1/2 cup finely chopped zucchini
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup shredded mild cheddar cheese
• 1/2 cup tomato sauce
• 1 teaspoon dried Italian herb seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
3. Add the ground chicken to the skillet. Cook, breaking it apart with a spoon, until fully browned and cooked through, about 7 minutes. Season with salt, pepper, and Italian herb seasoning.
4. Stir in the finely chopped carrot, zucchini, and thawed corn kernels. Cook for an additional 3-4 minutes until veggies begin to soften.
5. Remove skillet from heat. Mix in cooked rice, tomato sauce, and half of the shredded cheddar cheese until well combined.
6. Stuff each bell pepper generously with the chicken and veggie mixture. Place stuffed peppers upright in a baking dish.
7. Sprinkle the remaining cheddar cheese on top of each stuffed pepper.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 5-7 minutes until cheese is melted and bubbly.
9. Remove from oven and let cool for a few minutes before serving.

Chef tips

• If you prefer, you can substitute ground turkey or lean ground beef for the chicken.
• For a vegetarian version, substitute cooked lentils instead of ground chicken and use vegetable broth in place of tomato sauce if desired.
• If bell peppers are too large, consider halving them for smaller portions perfect for young kids.
• To save time, use pre-cooked rice or leftover rice from a previous meal.