Green peppers stuffed with chicken

2014-11-29
  • Yield : 6 plates
  • Servings : 6
  • Prep Time : 40m
  • Cook Time : 25m
  • Ready In : 40m

Green peppers stuffed with chicken
This is a great one-dish meal. The green peppers stuffed with chicken has a soupy and meaty texture and is ideal on a cold wintry evening.

Method

Step 1

Cooking the rice: Brown rice typically takes longer to cook than white rice. Lightly roast the brown rice on olive oil and pour chicken stock - 2.5-3 times the quantity of brown rice and bring to boil. Simmer and let the rice cook till it is cooked al dente. Switch of the heat once the stock has evaporated. If the rice is under cooked then pour some more stock in the rice and cook on slow heat. leave to cool.

Step 2

Lightly fry the onions in olive oil till they are soft and transparent. Boil the tomatoes, skin them, chop finely and puree.

Step 3

Mix the ingredients for the stuffing in a large bowl for about 2 minutes. Season with salt and black pepper. Cover the bowl and refrigerate while preparing the peppers.

Step 4

Core and seed the green peppers. Divide the stuffing equally among the green peppers, pressing gently to fill each one. Do not overstuff the peppers, or they may burst during cooking. The excess stuffing will be used in the sauce in which the peppers are cooked.

Step 5

Blend the tomato paste with the stock and pour this mixture over the peppers. Add the remaining stuffing. Put some olive oil in a warm pan and pour the mixture onto it. Arrange the stuffed peppers in a deep pan standing them upright. Bring the mixture to a boil over medium heat on the stovetop, then lower the heat, cover the casserole dish, and cook gently for about 15 minutes or until the peppers are tender.

Step 6

Transfer the peppers to warmed plates, pour on some of the liquid from the pan, and serve at once. Accompany the peppers with plain yogurt or yogurt-garlic sauce.

My Notes

1. You can also use white  rice instead of the brown rice. I prefer the brown rice cooked al dente in stock to give the rice a nice bite.
2. It is called as Etli biber dolmasi in Turkish.

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