Stuffed Peppers
Stuffed peppers are the perfect savory dish with vibrant colors and bold flavors. Their hearty fillings create a comforting meal that everyone will savor.
Equipment
- 1 Oven
- 1 Skillet
Ingredients
- 4 boneless skinless chicken thighs
- 1/2 cup round grain rice such as Arborio or Jasmine
- 6 bell peppers
- 5 mushrooms
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
Instructions
- Wash the bell peppers, cut off the tops, and remove the seeds.
- Wash and peel the carrot and onion.
- Cut the onion into small cubes and grate the carrot.
- Finely chop the garlic.
- Cut the chicken breasts into small pieces.
- Heat a skillet over medium heat and add a little olive oil.
- Add the chopped vegetables and chicken pieces to the skillet and cook until the chicken is no longer pink.
- Add the paprika, cumin, salt, and pepper to the skillet and mix well.
- In a separate pot, rinse the rice and drain off any excess liquid then boil for 7-10 minutes until it's slightly undercooked. Set it aside.
- In a large mixing bowl, combine the cooked rice with the chicken and vegetable mixture. Mix everything thoroughly and season with salt and pepper to taste.
- Preheat your oven to 350°F (180°C).
- Stuff each bell pepper with the chicken and rice mixture and replace the tops.
- Place the stuffed peppers in a baking dish. You can add a little water or tomato juice to the bottom of the dish.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking until the tops of the peppers are lightly browned.
- Enjoy your delicious stuffed peppers with chicken and rice!