Ingredients for Felicity's Chicken Stuffed Red Bell Peppers
- Red Capsicums
- Cooked Rice
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- Garlic Cloves
- Ground Chicken
- Mozzarella Cheese
- Salt And Pepper
- salt and pepper to taste
- 2 tablespoons butter
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How to Make Felicity's Chicken Stuffed Red Bell Peppers
- Preheat oven to 180°C (350°F).
- Cut the tops off 4 large red bell peppers and remove the seeds and membranes.
- Finely chop 1 medium onion, 1 medium carrot, 2 celery stalks, and 2 cloves garlic.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped vegetables and cook until softened, about 5-7 minutes.
- Add 1 cup of uncooked long-grain rice to the skillet and cook for 1 minute, stirring constantly.
- Stir in 1.5 cups of chicken broth and bring to a simmer. Reduce heat, cover, and cook for 15 minutes, or until the rice is almost tender.
- In a large bowl, combine the cooked rice and vegetables with 1.5 cups cooked and shredded chicken, 1/2 cup shredded cheddar cheese, 1 teaspoon dried oregano (or your preferred spice blend - 1 tsp harissa, cumin or chili powder), salt and pepper to taste.
- To speed up cooking, microwave the peppers for 2 minutes before filling.
- Fill the peppers generously with the chicken and rice mixture, pressing down firmly.
- Place the stuffed peppers in a baking dish, adding about 1/2 cup of chicken broth to the bottom of the dish.
- Cover the baking dish with foil and bake for 60-75 minutes, or until the peppers are tender.
- Remove the foil, sprinkle with extra cheese, and broil for 2-3 minutes, or until the cheese is golden brown and bubbly.
- Let cool slightly before serving. Enjoy hot or warm as a main course, side dish, or appetizer!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
31g
Fat
14g
Carbs
13g
