Description
Stuff peppers make a filling and wholesome meal! Can easily be made vegan/vegetarian by omitting chicken. Gluten and dairy free.
Ingredients
Scale
- 1 cup black
or wild rice, rinsed clean
- 2 cups chicken/vegetable broth or water
- 4–6 whole bell peppers, any color*
- 2 tablespoons cooking oil (I like avocado or coconut oil)
- 2 chicken breasts, cut into 1-inch chunks (Omit for vegan/vegetarian version)
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons cumin
- 1 teaspoon paprika
- salt and pepper, to taste
- 2 roma tomatoes, chopped
- 1 cup frozen corn
- 1/4–1/2 cup chopped cilantro or parsley
or wild rice, rinsed clean
Instructions
- I like rice so I add a lot. If you’re not a big rice fan, you can half the amount of rice and broth/water. Place rice and broth together into a medium saucepan. Bring to a boil over medium-high heat, cover, reduce heat and simmer until the water is absorbed, about 30-35 minutes (more or less time may be needed, so check periodically)
- Remove from heat and set covered pot aside until needed.
- Slice the tops off the bell peppers, remove and discard the seeds and membranes from the inside of each pepper. Remove and discard the stems and chop the remaining pepper from the tops. Set aside. *If you want to keep the tops of the peppers for serving, you can chop up 1/2 cup of an extra pepper. I chopped up an additional red pepper. Filling is enough to fill 4-6 peppers, depending on their size.
- Preheat oven to 350F. Drizzle oil into a large sauté pan and place over medium-high heat. Add onion and chopped peppers and sauté for 1-2 minutes, until they begin to tenderize. Add cut up chicken breasts, minced garlic, cumin, paprika, pepper, and a generous pinch of salt. Cook for 4-5 minutes, until chicken is almost cooked thoroughly.
- Stir in tomatoes and corn. Cook until corn is heated through. By this time the chicken should be fully cooked and no longer pink inside. Check seasoning and adjust adding additional salt, pepper, or cumin to taste.
- Remove from heat and stir in chopped cilantro or parsley.
- Fill each pepper with the rice mixture and place into a baking dish. You want the peppers to be semi-snug so they don’t tip over while baking.
- Add a little water to the bottom of the baking dish to steam the peppers while baking. Cover dish with aluminum foil and place onto the middle rack of the pre-heated oven. Bake for 30-40 minutes, or until peppers are soft and filling is hot.
- Category: Main, gluten-free