Chicken and Rice Stuffed Roasted Peppers
I used poblano chilies in this recipe and seem to have gotten a super hot batch of them. Ouch. If you don’t mind heat, use poblanos. However, I would recommend using red bell peppers instead if you don’t want to chance the heat. I cooked my brown rice with a few saffron threads, which made it phenomenal, but you can omit it for obvious reasons. I also opted to melt a strip of monterey jack cheese over my peppers (mainly because my husband and son won’t touch them if they are too healthy) but you can omit the cheese to keep it low-fat and low-cal. Another option is to omit the chicken and replace it with spinach and corn or black beans for a nice vegetarian option.
- 8 red bell peppers or poblano peppers
- 1 pound ground chicken (not too lean)
- 1 tablespoon smoked or regular paprika
- 1 teaspoon garlic powder
- salt and freshly ground black pepper
- 1 cup cooked brown rice
- 1 package sliced cremini mushrooms
- 1 tablespoon olive oil
- 1/4 cup sliced jarred roasted red pepper
- 3 tablespoons pine nuts
- 3 green onions, chopped, white and green parts
- handful fresh cilantro, chopped
Preheat oven to 350 degrees. Rinse and pat dry peppers. Char the skin of the peppers until blackened on all sides under the broiler, on the stove top (directly on the burner), or on a grill. Let the peppers sit for about 10 minutes then run under cool water and the skin will slip right off. Once all the skins have been removed, make a slit in each pepper from top to bottom and squeeze seeds out of each one.
In a medium saute pan, over medium heat, add pine nuts and cook stirring constantly for 1-2 minutes until fragrant. Pour pine nuts into a large bowl. In same skillet, drizzle a tablespoon of olive oil. Over medium heat, cook mushrooms until softened, about 3 minutes. Season with salt and pepper. Pour mushrooms out into bowl. Add ground chicken to skillet, season with salt, pepper, paprika, and garlic powder. Cook over medium heat for 6-8 minutes, stirring occasionally, breaking up any chunks with a wooden spoon or spatula. Drain off any remaining fat in the pan and add chicken to bowl. Add rice to bowl, roasted red pepper, onions, and cilantro.
Place all peppers in a large baking dish and stuff each with the filling. Bake for 20 minutes.