Wednesday, March 16, 2011

Stuffed Bell Pepper Goodness.

Ok, so I don't know how many of you had parents
who did the meatloaf in a pepper thing.
Like putting a slab of meatloaf into a pepper will distract you from realizing it is actually still meatloaf.
Yuck.
Mine sure did, but I just can't do it.
 And I know some people love it, but that people is not me.
I found this chicken alternative and no words can explain how yummy it is.
Well, maybe the fact that there were ZERO leftovers, when this makes a TON explains it.

from How Sweet It Is

4 bell peppers, any color will work
1 pound of ground chicken
1/2 onion
3 garlic cloves
1 tbsp olive oil
1 1/2 c cooked brown rice
3/4 c Parmesan cheese
29 oz can of tomato sauce
1/3 c heavy cream
1/3 c fresh basil (I used dried since that's what I had on hand)

Preheat oven to 300.
Slice the tops off of the peppers and remove the seeds.
Heat skillet to medium, add olive oil and onion and sauté until soft.
Add garlic and sauté for 1 minute.
Add ground chicken in with onion and garlic and season with salt and pepper.
While, the chicken is cooking, mix tomato sauce, cream, garlic, and basil and heat over low.
Once chicken has browned, add cooked rice and Parmesan cheese to mixture.
Add 1/2 c of the tomato sauce mixture to chicken and rice.
Remove from heat and mix thoroughly.
Divide mixture evenly between 4 peppers and stuff to the top.
Spoon a little sauce over the peppers and pour the rest in the bottom of the dish.
Set tops back on peppers.
Bake for 20 minutes.
Cover with foil and bake 30 more minutes.








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