Stuffed Peppers
List of Ingredients
8 uniform sized bell peppers
1 1/2 pounds fresh ground Chicken
1 cup rice
1/2 onion chopped fine
1 stalk celery diced
1 carrot diced
fresh parsley and basil minced
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic mashed and minced fine
1 large egg beaten
1/2 teaspoon minced fresh ginger
4 cups chicken broth, divided
Cut the tops off the peppers and remove veins and seeds Mix all
remaining ingredients except chicken broth, in a large bowl and stuff
the peppers. In a casserole sprayed with cooking spray, place the
peppers upside down, place tops in next to the peppers so they cook .
Pour 1/2 chicken broth over peppers cover with foil and place in a
350*F oven for 45 minutes. Remove foil during last 10 minutes of
cooking and turn peppers over carefully, replace tops return to oven
for last ten minutes. Mix remaining chicken broth with 2 tablespoons
cornstarch and cook over medium heat stirring until thick, season with
salt and pepper to taste. Add 1 tablespoon butter and stir to blend.
Serve over peppers with garlic mashed potatoes and steamed carrots.
The peppers can be put into freezer bags or containers and heated as
needed for a quick fix dinner. They can also be cooked in a crockpot
on low heat for four hours, high for two hours and will be ready when
you are. Serves eight. Recipe
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