Ingredients
Scale
- 4 bell peppers
- 1 lb. ground chicken
- 1 medium onion, finely diced
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 cup cooked rice
- 1 large carrot, peeled and diced
- ½ cup peas
- ½ cup corn
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 cup water
- 1 teaspoon chili flakes
- ¾ cup mozzarella cheese, grated
Instructions
- Warm the olive oil in a nonstick frying pan and cook the diced onion for about 5 minutes.
- Stir in the vegetables ( peas, corn and carrot ) and ground chicken.
- Season with salt and pepper to taste and dried oregano.
- Cook for about 10 minutes
- Stir in the cooked rice and pour the water and tomato paste mixed together.
- Cook for about 5 minutes or until everything is combined and creamy.
- Remove the stems from the bell peppers and stuff each one of them with the cooked ground chicken filling.
- Top with grated mozzarella cheese and bake in an already preheated oven at 350 F or 180 C degrees for about 15 minutes or until the cheese is all melted and golden brown in color.
- Serve and enjoy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 555
- Sugar: 10.8g
- Sodium: 162mg
- Fat: 17.4g
- Saturated Fat: 4g
- Carbohydrates: 58.6g
- Fiber: 5.2g
- Protein: 41.3g
- Cholesterol: 104mg