- Preheat your oven to 375°F (190°C).
- Cut the tops off of 4 bell peppers and remove the seeds.
- In a skillet, cook 1 chopped onion and 2 minced garlic cloves until softened.
- Add 1 cup of shredded chicken, 1 teaspoon of cumin, 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook until chicken is heated through.
- Stir in 1 cup of cooked rice and 1/4 cup of chopped sundried tomatoes.
- Stuff the mixture into the bell peppers and place them in a baking dish.
- Pour 1/4 cup of heavy cream over the peppers and bake for 25 minutes.
- Serve hot and enjoy your flavorful and creamy chicken and rice stuffed peppers.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.