Mexican · Mexico

Turmeric and Coriander Cheesy Chicken-Stuffed Peppers

Name: Turmeric and Coriander Cheesy Chicken-Stuffed Peppers
Total time: 37 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 green bell peppers; 1 cup cooked rice; 1 cup shredded cooked chicken; 1/2 cup diced onion; 1/2 cup diced tomato; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup grated cheddar cheese; 1/2 tsp turmeric; 1/2 tsp ground coriander

Adds a golden hue and warm, earthy undertones.

37 minutes4 servings

Method

Mix turmeric and coriander into the olive oil.
Preheat oven to 375°F (190°C).
Cut tops off peppers and remove seeds.
In a bowl, mix rice, chicken, onion, tomato, salt, and pepper.
Fill peppers with mixture and place in baking dish.
Sprinkle with cheddar cheese on top.
Bake for 25-30 minutes until peppers are tender.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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