Cheesy Chicken And Rice Stuffed Peppers

Step 1

Preheat oven to 375 degrees.

Step 2

Cut the tops off of the peppers and remove seeds/middle of peppers.

Step 3

Place on a baking sheet or casserole dish, cover with foil, and bake for 30 minutes.

Step 4

While the peppers are baking, cook the rice according to directions (using chicken broth instead of water).

Step 5

Once the rice has cooked, add in the cheese, cooked chicken, seasoning, salt, and pepper.

Step 6

If the rice is too thick and dry, stir in the unsweetened almond milk while the cheesy rice is warm.

Step 7

Fill each pepper with the rice mixture.

Step 8

Top each pepper with additional cheese (optional) and bake for another 5-10 minutes.

Step 9

Garnish each pepper (optional) and serve fresh out of the oven!