Prep 20 mins
Cook 30 mins
An old-fashioned favorite made healthy and filling! These peppers also make GREAT leftovers!
- 1⁄2 cup uncooked brown rice
- 4 yellow bell peppers or 4 red bell peppers, washed, 1/2 inch cut from the top, cores and ribs discarded
- 2 -3 tablespoons butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 lb ground chicken
- Worcestershire sauce
- 3 -4 tablespoons ketchup
- 1 egg
- shredded cheese (optional)
- Cook the rice as directed.
- While that's cooking, start water boiling in a pot big enough to hold your four peppers. Stir in enough salt to make it as salty as seawater, at least a tablespoon per four quarts.
- When the water boils, add your peppers. Let them sit until they're just starting to get soft, about 4 minutes. Remove them from the water with tongs and let the peppers drain in a colander while you prepare the good stuff.
- Put about 2-3 tablespoons of butter into a pan and heat over medium high. When the butter foams, add in the onions and cook until soft, a couple of minutes. Shake some salt over them.
- Stir in the garlic and cook until fragrant.
- Stir in the ground chicken and cook until it's no longer pink. Salt it well and add some Worcestershire on it to your liking, I add a lot.
- Put the ground chicken in a bowl and let it sit for a few minutes. Stir in the rice. Stir in about 3-4 tablespoons of ketchup. Add some salt and pepper to taste. You have control here!
- Crack the egg on top of the ground chicken mixture and stir it up well.
- Sprinkle salt all over the peppers, inside, outside; stand them up in a 9-inch square baking dish.
- Using a soup spoon, add the stuffing into the peppers, making sure to pack it in tightly. If you like shredded cheese, top the peppers with that now. You can also add feta cheese right to the mix!
- Bake at 350°F for about 30 min or until the peppers have gone somewhat wrinkly all over and your cheese is bubbly.