Prepare to indulge in a delightful culinary experience with these mouth-watering stuffed bell peppers. This dish marries vibrant bell peppers with a hearty filling of seasoned ground chicken, aromatic spices, and tender rice, creating a symphony of flavors that will tantalize your taste buds.
First, the bell peppers are carefully prepared, ensuring they stand tall and proud in the baking dish, ready to be filled with the savory mixture. The filling is a beautiful blend of sautéed onions and garlic, offering fragrant notes that set the stage for the succulent ground chicken. As the chicken cooks to perfection, it melds seamlessly with the sweet juiciness of diced tomatoes and the comforting texture of cooked rice.
Seasoned with dried oregano and basil, and perfectly balanced with salt and pepper, the filling is packed down into each bell pepper, creating a satisfying bite in every forkful. A generous topping of shredded cheese crowns each pepper, promising a golden, bubbly finish that is simply irresistible.
Once baked to tender perfection, the stuffed bell peppers emerge from the oven, their flavors enhanced and melded together. The melted cheese adds a luscious creamy layer, making each bite a true delight. Garnished with fresh parsley, this dish not only tastes divine but looks absolutely stunning.
Serve these warm stuffed bell peppers and watch as the vibrant colors and enticing aromas captivate and delight everyone at the table. Bon appétit!
Ingredients:
– 4 large bell peppers (any color)
– 1 lb (450g) ground chicken breast
– 1 cup cooked rice
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes, drained
– 1 cup shredded cheese (cheddar, mozzarella, or your choice)
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers don’t stand upright, you can trim a small slice off the bottom to level them. Place the bell peppers in a baking dish.
3. Cook the Ground Chicken: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 2-3 minutes. Add the ground chicken and cook until it’s no longer pink, breaking it up with a spoon as it cooks.
4. Combine Ingredients: Add the diced tomatoes, cooked rice, dried oregano, dried basil, salt, and pepper to the skillet with the cooked chicken. Stir to combine and let the mixture simmer for a few minutes to meld the flavors.
5. Stuff the Peppers: Spoon the chicken and rice mixture evenly into each bell pepper, packing it down slightly. Top each pepper generously with shredded cheese.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve: Garnish with chopped fresh parsley if desired. Serve the stuffed bell peppers warm.
