Bell peppers stuffed with a mixture of ground chicken and rice.
A recipe from my mother-in-law.
1/3 cup | rice, long grain | 70 g | |
4 | yellow or red sweet peppers, halved lengthwise, deseeded | 800 g | |
1 | onions, finely chopped | 200 g | |
1 stalk | celery | 70 g | |
1 tbsp | butter, unsalted | 14 g | |
2 tsp | olive oil | 10 mL | |
400 g | ground chicken, or ground turkey | ||
1/2 cup | chicken broth | 125 mL | |
3/4 tsp | paprika | 2 g | |
1/2 tsp | cayenne pepper [optional] | 1 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 1/2 tbsp | Parmesan cheese, grated | 5 g | |
1 1/2 tbsp | Italian parsley, fresh [optional] | 8 g |
The peppers may be stuffed 1 day ahead, then covered and chilled in the refrigerator. When ready to bake, sprinkle them with the cheese, pour water in the dish, then bake.
The prepared, stuffed peppers may also be baked ahead of time, then warmed up 15 min in the oven at 120°C/250°F before serving.
per 1 serving (390 g)
Amount % Daily Value |
Calories 350 |
Fat 16 g 24 % |
Saturated
1.8 g
10 % |
Cholesterol 80 mg |
Sodium 180 mg 8 % |
Carbohydrate 29 g 10 % |
Fibre 4 g 14 % |
Sugars 9 g |
Net Carbs 25 g |
Protein 23 g |
Vitamin A 62 % |
Vitamin C 526 % |
Calcium 6 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 2 ½ |
Meat and Alternatives | 2 ½ |
Fats | 1 |
This was a very tasty. Only thing that I would suggest is cover it because I found it was a bit dry.
I made this recipe for 4 people including myself and we all loved this it so much. I put 1 cup of water at the bottom of the baking dish and they turned out very fresh and not dry. I made a couple substitutions because of personal preferences: I used green peppers instead of yellow or red. I used a tiny amount of marble cheese as well as the parmesan which makes a big difference. I also added just a little bit of chicken powder to each one afterwards because it was missing a bit of flavour.