Stuffed peppers

Quick dessert, simple recipe: Stuffed peppers with chicken and rice

If there is a dish that reminds you of family meals, it is definitely stuffed peppers. This traditional recipe has been passed down from generation to generation, perfect for flavorful lunches or dinners. When you sit down at the table with stuffed peppers, you can't help but think of the warm moments spent with loved ones. Let's dive into this delicious recipe!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 70 minutes
Number of servings: 6

Ingredients:
- 1 chicken breast (about 300g)
- 1/2 cup rice (125g)
- 2 medium onions
- 1 egg
- 1 large carrot
- 3 tablespoons olive oil or vegetable oil
- 300 ml tomato juice
- Fresh herbs (parsley, dill)
- Salt, pepper, and thyme to taste
- 6 peppers (preferably bell peppers, red or green)
- 1 large tomato (for lids)

Preparation:

1. Preparing the peppers: Start by washing the peppers well under cold running water. Then, using a sharp knife, cut off the tops and remove the seeds. It is important for the peppers to be clean, so after removing the seeds, place them upside down on a clean towel to drain. This step helps avoid excess moisture in the filling.

2. Preparing the filling: In a food processor or with a knife, chop the chicken breast along with the fresh herbs. This will add a wonderful flavor to the filling. In a large bowl, add the minced meat, rice, egg, grated carrot, salt, pepper, and thyme. Mix well to combine all the ingredients.

3. Sautéing the onions: In a pan heated over medium heat, add the 3 tablespoons of oil. Sauté the finely chopped onion for 2-3 minutes until it becomes translucent. Then, add 100 ml of the tomato juice and the washed rice, allowing everything to simmer until the tomato juice reduces. This step is essential for giving the rice a rich flavor.

4. Final mixture: After allowing the rice mixture to cool, add it to the bowl with the minced meat. Mix everything with a spatula or your hands, ensuring all ingredients are well integrated.

5. Filling the peppers: Using a spoon or your hands, fill each pepper with the prepared mixture. It is important not to overfill them, as the rice will expand during cooking. Slice the tomato thinly and use the slices to cover the peppers, thus protecting the filling.

6. Cooking the peppers: Place the peppers in a deep pot, either lying down or upright, depending on your preference. Add a cup of water and the remaining tomato juice mixed with a little thyme and salt. Cover the pot with a lid and place it in a preheated oven at 180°C for 40 minutes.

7. Serving: Once cooked, the stuffed peppers are ready to be enjoyed! Serve them warm, with a spoonful of sour cream on top for added creaminess. Additionally, a fresh summer salad alongside will perfectly complement this meal.

Useful tips:
- You can experiment with different types of meat (such as turkey or pork) to vary the flavor.
- If you want a vegetarian version, you can replace the meat with finely chopped vegetables and feta cheese, adding your favorite spices.
- Check if the peppers are cooked properly by gently piercing them with a fork. They should be soft and aromatic.

Nutritional benefits:
This recipe is an excellent source of protein due to the chicken breast and provides complex carbohydrates from the rice, which are essential for daily energy. Additionally, the pepper is rich in vitamins A and C, beneficial for immunity.

Frequently asked questions:
- Can I use brown rice? Yes, but it will require longer cooking, so adjust the boiling time.
- What can I use instead of meat? You can opt for mushrooms, lentils, or tofu, depending on your dietary preferences.
- How can I store the stuffed peppers? You can keep the cooked peppers in the fridge for 3-4 days or freeze them for a quick meal later.

Stuffed peppers with chicken and rice are not only an easy and delicious recipe but also an excellent way to bring the family together at the table. I encourage you to try this recipe and bring a little culinary magic into your kitchen! Enjoy your meal!