Stuffed Peppers
Stuffed peppers, a great recipe to prepare with children: they will love to help you fill peppers that are like little bowls!
Preparation
20 minutes
Cooking
45 minutes
Portions
4-6
Food storage
3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 125 ml (½ cup) rice
- 15 ml (1 tbsp) canola oil
- 1 large yellow onion, peeled and chopped
- 375 g (3/4 lb) ground chicken
Or ground turkey or beef - 1 egg
- 2 garlic cloves, peeled and minced
- 15 ml (1 tbsp) paprika
- 125 ml (½ cup) water
- Salt and pepper to taste
- 3 green bell peppers
You can also use red, orange or yellow peppers. - 60 ml (¼ cup) grated cheddar cheese (optional)
Preparation
- Place oven rack in the middle position and preheat the oven to 200oC (400oF).
- In a small pot, cook the rice as indicated on the package.
- Meanwhile, cut the green bell peppers in half from top to bottom (splitting the stem) and remove the seeds.
- In a frying pan, heat the oil over medium-high heat and add the onion and chicken, and cook for about 5 minutes, or until the chicken is cooked through.
- When the chicken is cooked, turn off the heat and add the egg, garlic, cooked rice, paprika and water. Add salt and pepper and Set aside.
- Fill each half pepper with the chicken and rice mixture. Spread the grated cheddar cheese over each pepper half and place the stuffed pepper halves in the baking dish.
- Bake for 20 to 30 minutes until the peppers are cooked.
Tip: Use the cooking time to prepare your side dishes.