Summary

Ingredients

• 360 g chicken breast
• 3 large bell peppers, red
• 100 g rice
• 0.5 ½ bunch spring onion (s)
• 50 g processed cheese
• 250 ml vegetable stock
• 1 teaspoon olive oil
• Curry powder
• salt
• pepper

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Instructions

1. Wash, core and halve the peppers and place in a baking dish or high baking tin.
2. Salt a little in advance and cook in the oven for about 10 minutes at 100 ° C. Then set aside. Cook the rice according to the instructions on the packet.
3. Cut the spring onions into rings and the chicken breast into strips. Heat the olive oil in a non-stick pan and fry the chicken strips and spring onions for about 3 minutes.
4. Then mix in the cooked rice and deglaze with 75 ml vegetable stock. Stir in the processed cheese and season well with curry powder, salt and pepper. Then fill the peppers with the rice and poultry mixture, pour the remaining vegetable stock into the baking pan and put the filled pepper halves in there.
5. Bake everything at 180 ° C on the middle rack for about 30 minutes.