A favorite at my house is Stuffed Bell Peppers. When you do ‘em right, they’re quite heavy on the fat and calories. So, I got creative and came up with a lighter version that is DIVINE!
What you’ll need:
6 Bell Peppers(more or less, depending on your family size): I use green b/c they’re a bit spicy. Choose one’s that aren’t TOO big, no blemishes and even bottoms so that they won’t fall over in the pan when stuffed.
Ground Chicken Breast: I get them at the grocery right next to the hamburger, but some places you may have to take a pack of chicken breasts over to the deli for grinding.
2 cups of brown rice: I use organic boil-in-the-bag rice. You can do this earlier in the day if you wish.
Onion, Garlic, Salt, Pepper to taste
Shredded Parmesan Cheese
What to do:
Pre-Heat oven to 350, although I’ve done this in a crock pot with FAB results!
Brown chicken in skillet with a touch of EVOO. Salt, pepper to taste. Add chopped onions and heat til translucent. Then, set aside to cool.
Next, chop the tops off your peppers and dig out the seeds. (Quick tip: I rinse the inside quickly to remove any seeds that I missed.)
If you’re using a crock pot for this, then I would not recommend blanching them first. But if you’re going to use the oven, it lessens the baking time if you blanch them first. Set aside to cool.
Mix rice, chicken and cheese (1/4 cup) in a bowl with another dash of EVOO, minced garlic, and cayenne for a little BAM! Stuff and place in roasting pan. Bake for 20 minute.
If you’re crockin’, I add water 1/4 of the way up the sides and a dash of sea salt. I cook on LOW for several hours without having to worry about burning them!