Stuffed Red Peppers
  • Cooking Time: 15 minutes
  • Servings: 4
  • Preparation Time: 35 minutes
  • 1 cup uncooked brown rice
  • 2 Tablespoons olive oil
  • 2 red bell peppers
  • 1/2 yellow onion
  • 2 cloves garlic
  • 1/2 pound chicken
  • 1/2 cup tomato sauce
  • 1 cup spinach
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup parmesan cheese
  1. Preheat the oven to 375° F, and cook the rice according to the package instructions.
  2. Heat water to boil in a medium pot. Remove the peppers' seeds and stems while keeping the peppers intact. Boil the peppers for 5 minutes until slightly soft. Drain and set aside.
  3. Cut the onion into small slivers, mince the garlic, and cut the chicken into small cubes.
  4. Heat olive oil in a large pan over medium heat. Saute the onion for 2 minutes, then add the garlic and cook for another minute. Add the chicken and cook until no longer pink.
  5. Add tomato sauce, spinach, and red pepper flakes to the pan. Cook for 2-3 minutes until the mixture is heated throughout and the spinach begins to shrink. Remove from heat.
  6. Grate the parmesan cheese and set aside. Grease a small baking sheet or casserole dish that will fit the two peppers.
  7. Fill the peppers with the chicken mixture and cheese. Bake in the oven for 15-20 minutes. Serve with the rice.
This was my first hearty recipe that also packs in plenty of vegetables.