I simply had to make this chicken stuffed peppers recipe!
I needed some color in my life because the winter was just going on too long….
And it was much too cold for me.
When I saw the beautiful red peppers in the store where I was shopping, I got an inspiration! I put them in my cart, raced to the checkout, and went home to my kitchen. This is what I made.
Regular readers will know that I love bright colors when I serve my meals. (Whenever I can, of course). This gorgeous recipe is no exception!
4 red peppers
measuring spoons and cups
kitchen knife and chopping board
medium size mixing bowl
Preheat oven to 180°C/350°F.
Prepare the rice according to your packages directions.
Peel and wash the onion. Cut it into cubes.
Peel and rinse the garlic. Chop it into very fine pieces
Wash and dry the peppers.
When you continue, follow the pictures below as a guide to help you with your preparation. First, cut off the top part of the pepper. Remove the core using a small spoon. Place in a baking dish.
Keep the top parts by setting them aside for now.
By now the rice should be done. Remove from heat and let it cool.
In a bowl, place the ground chicken.
Next, add the garlic…
… and the chopped onion.
Then add either the parsley or green onion. Mix lightly.
Finally add the cooked rice. Season with pepper and a dash of salt. Now mix everything really well. This is our chicken stuffing!
Fill each of the peppers with the stuffing, either by spoon or by hand. (Be sure to wash your hands thoroughly before and after handling the chicken!)
Once the peppers are stuffed, cover with the top parts.
Arrange the peppers in a baking dish. Pour a few drops olive oil over the covered peppers.
Put in the oven to bake for about 35-40 minutes.
No time for tips, Chef!
This recipe for chicken stuffed peppers is best with a salad!