Stuffed peppers in the oven

To prepare this delicious recipe, we start by preparing the chicken breast, which we cut into evenly sized cubes. It is important that they are approximately the same size to cook evenly. After cutting the breast, we let it marinate for 30 minutes in the spice mixture. This step will significantly enhance the flavor of the meat.

In the meantime, we take care of the vegetables. We finely chop the onion, and grate the carrot. We heat a pan with olive oil and add the onion, sautéing it lightly until it becomes translucent. Then, we add the grated carrot, mixing well to combine the flavors. After a few minutes, we add the chicken breast cubes, stirring everything carefully.

We let the mixture cook covered, so the chicken breast cooks evenly. Once the meat is almost cooked, we deglaze everything with red wine, which will add a note of depth and complexity to the flavor. Once the wine has evaporated, we let the mixture cool slightly.

In another pot, we wash the rice, ensuring we remove the excess starch. We bring the rice to boil along with the broth, letting it simmer for 10 minutes. During this time, we add parsley and parsnip to provide extra flavor, but we remember to remove them from the rice after they have infused their aroma.

After the rice has cooked, we add the finely chopped mushrooms, mixing everything well. We add thyme, and finally, canned tomatoes, which will provide a touch of acidity. We let everything simmer for another 10 minutes, ensuring all the ingredients are well integrated and the flavors have melded. It’s time to taste and, if necessary, adjust with salt and pepper.

Then, we let the mixture sit covered for 10 minutes, so the rice can swell and absorb all the flavors. I used Aftico parboiled rice, which cooks quickly and evenly. Now, we mix the two compositions – the meat and the rice, ensuring everything is well homogenized.

In the meantime, we prepare the peppers, cutting them in half and removing the seeds. We place them in a baking dish greased with a little oil or lined with parchment paper. We fill each half of the pepper with our delicious mixture, then cover the dish with aluminum foil. We place the dish in the preheated oven and bake for 25 minutes. This step will allow the peppers to cook evenly, becoming tender and delicious, while the filling absorbs all the flavors, giving us a savory and flavorful dish.