Stuffed Bell Peppers with Rice and Ground Chicken

Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.

In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.

Add the ground chicken to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked.

Stir in the cooked rice, diced tomatoes, cumin, paprika, chili powder, salt, and pepper. Cook for an additional 3-4 minutes to combine the flavors.

Stuff each bell pepper with the chicken and rice mixture, pressing down gently to pack it in.

Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes until the peppers are tender.

Remove the foil, sprinkle the cheese on top of each pepper, and bake for an additional 5 minutes until the cheese is melted and bubbly.

Garnish with fresh cilantro or parsley before serving.