I decided to make Stuffed Red Peppers today, and I have never made them before in my life. Of course, after searching for nearly an hour through online recipes, I couldn’t find a single one for which I had all the ingredients. So, I decided that I could probably just make up my own recipe. I used frozen pre-cooked chicken and that helped speed up the process. We ended up really loving the result, a fresh-tasting very simple combination of rice, chicken and vegetables in a really yummy red pepper “bowl”. So, I decided to share my recipe with you. Maybe these ingredients will be the ones you have in your pantry.
Six Red Peppers
1 Cup Finely Chopped Chicken (Cooked or uncooked)
1 Cup Cooked Rice
1/2 Cup Red Onion, Diced
1 Zuccini Squash, Diced
15-20 Fresh Basil Leaves, Chopped
1 Tbsp. Garlic, minced from a jar
Salt (to taste)
Pepper (to taste)
Panko Bread Crumbs
First I cleaned, cut in half and blanched the Red Peppers in boiling water for six minutes and started my rice. Then, I stir-fried the chicken, onions, zuccini, garlic and spices. When the rice was ready, I mixed the rice with the chicken, and I placed the Red Pepper halves in a baking dish with a small layer of water on the bottom. I filled them with the chicken/rice mixture and added the cheese, then breadcrumbs to the top for everyone except my gluten free/dairy free girl. I baked them in the oven at 350* for about 30 minutes. Mmmm!
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