Recipe by southern chef in louisiana
simple yummy and quick
Top Review by AreThree
As not a big fan of ground poultry of any kind, I was pleasantly surprised by the flavors and textures of this recipe. A side of rice pilaf would have been a good match for the flavors, but did not think of it until too late. I followed this recipe to the tee, except I needed to add about 2/3 cup of water since there was no liquid for it to simmer in, or evaporate, after adding the canned tomatoes. I micro waved the yellow peppers a bit longer than stated, just to get them tender, but I am sure that is just the normal microwave variance,,, I would like to attempt the “reverse” of this recipe sometime: I would use ground beef, with some red bell pepper chopped up in the mixture, and green peppers for the “shells”. I would possibly add some chili powder or cumin to this mix. If I get around to it, I will write up a full recipe with these changes. Overall, a great, out of the ordinary meal!
- 1 tablespoon oil
- 1 cup chopped onion
- 1 medium green bell pepper, chopped
- 1 lb ground chicken or 1 lb ground turkey
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1⁄2 cup sliced green olives
- 1⁄3 cup raisins
- 1⁄2 teaspoon dried oregano leaves
- 1⁄4 teaspoon pepper
- 4 large yellow bell peppers
Directions See How It's Made
- Heat oil in large nonstick skillet over medium heat until hot. Add onions and green bell pepper; cook 3 to 4 minutes or just until tender, stirring occasionally. Add ground chicken; cook 4 to 5 minutes or until chicken is no longer pink, stirring frequently.
- Add tomatoes, olives, raisins, oregano and pepper; mix well. Cook 7 to 10 minutes or until most of liquid has evaporated, stirring occasionally.
- Meanwhile, cut yellow bell peppers in half; remove seeds and membrane. Place on microwave-safe plate; cover with microwave-safe plastic wrap. Microwave on HIGH for 4 to 6 minutes or until tender, rotating plate halfway through cooking time.
- Fill cooked bell peppers with hot chicken mixture.