Preparation Time: 15 minutes
Cook Time: 60
Cut: Ground chicken
Serves: 4
Ingredients
4 large bell peppers (any color)
1 Tbsp (15 ml) oil
1 lb (450 g) ground chicken
11/2 cup (375 ml) cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
10 oz (284 ml) can diced tomatoes, undrained
1/2 cup (125 ml) water or chicken broth
1 cup (250 ml) shredded mozzarella cheese
2 tbsp (30 ml) tomato paste
1 tsp (5 ml) dried oregano
1 tsp (5 ml) paprika
1/2 tsp (2.5 ml) salt
1/2 tsp (2.5 g) black pepper
Preparation
Preheat oven to 375F
Cut the tops off the bell peppers, remove seeds and membranes
Heat 1 tablespoon of olive oil in a large skillet over medium heat, add the onion, sauté about 3 minutes, until softened.
Add ground chicken, breaking it up with a spatula, and cooked until no longer pink, about 5 minutes, stir in garlic.
Stir in rice, diced tomatoes with liquid, tomato paste, oregano, paprika, salt, and pepper. Mix well.
Spoon the filling into the prepared bell peppers, packing it down gently.
Place peppers in a casserole baking dish, pour ½ chicken broth or water around peppers. Cover the baking dish tightly with aluminum foil to trap the steam to cook peppers.
Bake for 45-50 minutes, or until peppers are softened.
Remove foil, top peppers with cheese and bake for an additional 10 minutes to let the cheese melt and brown slightly.
Let rest for 5 minutes to let cool slightly before serving.
