This summer I’ve been making it a point to go to the Farmer’s Market and buy our produce, fresh and locally grown.
I usually always come home with fresh peppers because, frankly, peppers are so versatile. You can do any number of things with a pepper, and it adds so much flavor.
We love making stuffed peppers, but this recipe is just a bit different. Instead of using ground beef, I used chicken and rice. You could even switch things up and use pork fried rice for better flavor! Below, you’ll find a printable recipe. Enjoy!
More stuffed pepper recipes you may enjoy: chicken stuffed peppers and beef taco stuffed peppers.
The first step is to cook your rice and peas, using chicken bullion for extra flavor. We put ours in the rice cooker. Then cook your chicken. We used boneless, skinless breasts and cooked them in a skillet. You can also use leftover Instant Pot whole chicken. Then shred the chicken.
Chop or finely mince an onion, as well.
When rice is cooked, mix together with chicken and onion.
Some people prefer to boil their peppers before stuffing, but I prefer to just cut the core out and stuff with the rice and chicken mixture. Learn how to cut a bell pepper.
Once finished with this process, place extra rice mixture around the peppers, and it’s time to bake.
Bake at 350° for about 30 minutes or until heated through. Remove from oven and serve.
The nice thing about this dish is that you have your entire meal all in one, vegetable and all.
Chicken and Rice Stuffed Peppers
How to make a one dish meal the whole family will love, rice and chicken stuffed peppers. Full of delicious flavor, it'll be a weeknight hit!
- 4 large bell peppers
- 2 pounds chicken breasts (cooked and shredded)
- 1 large yellow onion (minced)
- 3 cups long-grain white rice (cooked)
- 3 cups chicken broth
- 2 cups peas
Cook rice and peas, using chicken broth for extra flavor. We put ours in a rice cooker. Cook chicken, and shred. Chop or finely mince an onion.
- When rice is cooked, mix together with chicken and onion. Some people prefer to boil their peppers before stuffing, but I prefer to just cut the core out and stuff with the rice and chicken mixture. Once finished with this process, place extra rice mixture around peppers. Bake at 350° for about 30 minutes or until heated through.
- Remove from oven and serve.
There is no other comfort food quite like a really good grilled cheese, and this grilled cheese is no exception with its tantalizing tastes of melted Cheddar, American, bacon, freshly sliced tomato, and avocado. 
This slicer made pitting and slicing the avocados an easy peasy process. The hook on the end of the handle helps you to remove the avocado pit. 
Then you just run the slicer down the skin of the avocado through the meat of the fruit, and you have a sliced avocado. 
The tool is quite sturdy and something we’ll probably be using quite a bit in our kitchen, as we’re always eating avocado on our sandwiches or making guacamole.
Putting this sandwich together is super easy, and you start with two slices of sourdough bread. Butter the outsides; I used to butter the insides too on all my grilled cheese, but I don’t do that anymore…. trying to be a bit more health-conscious. Fire up the griddle, and place one slice of bread on the griddle. Add a few slices of Cheddar Cheese, then tomato, avocado, and a slice of American Cheese. Sandwiching the tomato and avocado between the two cheeses ensures that everything will be wrapped together in ooey, gooey goodness. Finally, add a few slices of bacon, already cooked. 
Top it off with your other slice of buttered sourdough, and cook until golden brown and cheeses are melted and gooey.
