Stuffed Peppers with Rice and Chicken
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 large bell pepper (s)
- 500 g chicken breast
- 250 g rice
- 3 onion (s)
- 2 cloves garlic
- 1 tablespoon paprika powder, noble sweet
- 4 teaspoons vegetable stock (Vegeta)
- 500 ml water
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast and onions into 1 cm cubes and roughly chop the garlic. Fry everything in oil until the onions are translucent. Now add the rice and fry with it. When the rice is translucent and the onions are slightly browned, add the paprika powder. Mix it well and sweat it briefly, then deglaze with half a liter of water. Now add the Vegeta and let the ingredients simmer until the rice is soft and the whole thing has a creamy consistency (add water if necessary). If necessary, season with paprika and Vegeta. It is important that there is still some liquid in the mass. If the rice is too grainy, the food will be too dry.
- Now cut into the peppers in a circle near the stalk, remove the stalk and inner walls and firmly fill the peppers with the mixture. Place the peppers in a greased baking dish and drizzle with a little oil.
- Place in the oven at 200 ° C for about half an hour to 3/4 hours.
- When the skin of the peppers peel off and they turn brown, the meal is ready.
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