Ingredients for Stuffed Capsicums Or Red Bell Peppers
- Red Capsicums
- 2 tablespoons butter
- Garlic Clove
- Onions
- Ground Chicken
- 2 tablespoons all-purpose flour
- Chicken Stock
- Light Sour Cream
- Fresh Herbs
- Cooked Rice
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How to Make Stuffed Capsicums Or Red Bell Peppers
- Preheat oven to 180°C (350°F).
- Cut the tops off the capsicums, remove seeds and membranes.
- Blanch capsicums in boiling water for 30 seconds, then immediately plunge into ice water to stop the cooking process. Gently pat them dry and arrange them upright in a small baking dish.
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 chopped onion and 2 cloves of minced garlic and cook until softened, about 3 minutes.
- Add 1 pound of ground chicken and cook until browned, breaking it up with a spoon. Drain off any excess fat.
- Sprinkle 2 tablespoons of all-purpose flour over the chicken and cook for 1 minute, stirring constantly.
- Gradually whisk in 1 ½ cups of chicken stock, bringing to a simmer and stirring until the sauce thickens slightly.
- Reduce heat to low. Stir in ½ cup of sour cream, 1 tablespoon of chopped fresh herbs (such as parsley, oregano, or thyme), and 1 ½ cups of cooked rice. Season generously with salt and pepper to taste.
- Spoon the rice mixture into the prepared capsicums, filling them almost to the top.
- Bake for 20-25 minutes, or until the capsicums are tender and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
28g
Fat
14g
Carbs
11g
