Chicken & Rice Stuffed Peppers

Another yummy stuffed peppers recipe; this is a great recipe to pack in lots of veg and protein on a work-out day and doesn’t require a heap of ingredients. It’s a very filling and comforting meal as well as being easy to make. Total Calories for the below = 725; Swap the chicken thighs for breast or for turkey and go with a different choice of rice as well if you want to save on calories.

Ingredients (for 2 people);

  • 4 large bell peppers
  • 1 small red onion, diced
  • 1 carrot, diced
  • 1 aubergine, diced
  • 4 chicken thighs, diced
  • Packet of pre-cooked rice (I went with Japanese Teriyaki Microwave Rice)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • Large handful of parsley, chopped

Method (Approx 40 mins to prep + cook);

  1. Preheat your oven to 190 degrees (170 fan or gas mark 5). Cut off the top and bottom of each pepper. Keep the tops but dice up the bases, which can be added to the rice mix.
  2. Use a sharp knife to remove the seeds from the insides of the peppers. Stand the peppers upright on a baking tray and cook in the oven for approx 8 minutes, until starting to soften. After this taken them out of the oven but leave them on the tray.
  3. Meanwhile, melt some oil in a large frying pan over a high heat. Add the onion, carrot, aubergine and the diced pepper and stir fry for about 3 minutes. Add the chicken thighs to the pan and continue to stir fry over a high heat to brown the chicken.
  4. Reduce the heat under the pan a little and add the smoked paprika, cumin and salt + pepper, giving everything a good stir. Add the rice, crumbling it between your fingers as you drop it in the pan to break it up, and add 2 tbsp water. Stir fry for 2 minutes until the rice has separated ad all the juices are soaked up. Take the pan off the heat and add in the parsley.
  5. Fill the peppers with as much of the rice mixture as you can – don’t worry if some spills over the sides, and leave the rest on a very low heat to keep warm and serve with the finished peppers. Slide the peppers back in the oven for a further 10 minutes.
  6. Serve with a side salad if you wish, we found we didn’t need it. We were as stuffed as the peppers!!

A healthy, colourful and very filling meal that you can experiment with different ingredients, herbs and spices to your taste.

Please give my recipe a try and leave your feedback below πŸ™‚

Happy munching!

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πŸ™‚

Jen

@jensfoodblog

#jensfoodblog

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