Simple Stuffed Peppers
Prep time: 40 minutes (30 minutes to cook white rice, allow more time for brown rice)
Cook time: 20 minutes
Servings: 8
Ingredients:
4 – 6 bell peppers
1 lb ground chicken (feel free to substitute ground beef, pork, turkey, or even chopped sausage of your choice)
1 onion, chopped
1 cup dry rice (3 cups prepared)
1 clove garlic, minced
2-3 tbsp olive oil
8 – 10 sun-dried tomatoes
1/2 cup broth (chicken or vegetable)
1/2 cup feta cheese (or whatever cheese you prefer)
2-3 sprigs fresh oregano (or 1 tablespoon dried)
1 sprig fresh rosemary
salt and pepper, to taste
Directions:
1. Cook 1 cup white or brown rice according to package directions.
2. While the rice is cooking, chop your onion, garlic, and soak the sun-dried tomatoes in warm water to re-aquify them.
3. Combine olive oil, onion, and garlic in a large pan and cook until onion turns translucent.
4. Add the ground chicken and cook over medium heat, stirring frequently, until brown.
5. While your rice and meat are still cooking, finely chop the sun-dried tomatoes and your spices (if using fresh).
6. Once the meat is cooked, drain it and return to the pan. Then add the remaining ingredients (cooked rice, vegetable broth, spices, sun-dried tomatoes and feta cheese) and let them all cook together for a few minutes over medium-low heat.
7. Remove the tops and seeds from your bell peppers. Cut them in half for a more manageable portion, or leave them whole and upright for a more dramatic presentation.
8. Stuff the peppers with the rice mixture which should be somewhat moist (add more broth if it gets too dry). Top with some crumbled feta, and bake on 350 for 15-20 minutes or until they start to brown.
Yum