Rice & Chicken Stuffed Bell Peppers

Ingredients

For the rice:

Rice……………….……….…¾ cup
Green peas…….……….….¼ cup
Water……………….………..3 cup
Oil…….……………………….1 table spoon
Salt to taste

For the chicken:

Chicken breast……….…..200 g (cut into thin 1 ½ inch juliennes)
Onion………………………...1 (small, cut in juliennes)
Tomato……………..….......1 (large, roughly chopped)
Garlic……………...............1 cloves (large, roughly chopped)
Cumin powder...............½ tea spoon
Chilli powder…………......½ tea spoon
Garam masala powder…½ tea spoon
Water……………….………..¼ cup
Oil to cook
Salt to taste

For the stuffed bell peppers:

Bell peppers…….………...4
Salt to taste

Method

For the rice:

• Boil 3 cups of water in a pan along with some salt. Meanwhile place washed rice in a bowl and drizzle 1 table spoon of oil on then and mix. Make sure all the rice grains are coated with oil so that they don’t stick to each other while boiling.
• Add the rice and peas to boiling water and cook until rice is soft. (Do not overcook the rice; the grains should still be firm). Drain the rice and peas and keep aside.

For the chicken:

• Heat some oil in a pan and sauté the onions until transparent.
• Add the tomato and garlic. Cook for 1 min.
• Now add the salt, cumin, chilli and garam masala powder. Mix well and cook for another 1 min with the lid on.
• Add in the chicken and ¼ cup of water. Cover with a lid and let it cook for 7 min or until chicken is cooked.  

For the stuffed bell peppers:

• Cut the head of the bell pepper and deseed them to make them hollow.
• Sprinkle some salt on the peppers.
• Now using table spoon stuff the bell pepper with 1 tablespoon of rice followed by chicken filling just created. Repeat the stuffing process by topping the chicken just filled with rice followed by chicken again until the bell pepper is fully stuffed. Remember the top layer should be chicken.
• Place the bell peppers on a non-stick tray along with the bell pepper caps.
• Pre-heat the oven on grill mode at 230°C. Place the tray in the oven and grill for 5 min.
• Remove tray and rotate the peppers and grill for 5 min. Make sure they are not over cooked or else they can become too soft and soggy.

Serve hot.