Bell peppers can be stuffed with pretty much anything, so, as always, take these ingredients and run with them!
|it's hard to make these pretty, but they taste good -- I promise!|
Stuffed Bell Peppers
red bell peppers
chicken broth or chicken bullion cubes for chicken broth
fennel seeds (erva doce in Portuguese)
1. Shred the cheese. Chop everything else up. The food processor is your friend in this recipe. You can mix the onion, garlic, celery, and chicken together at this point (chop them up together if you want).
2. Fry the onion, garlic, chicken, and celery together in some olive oil (or regular oil!). Add in the cayenne pepper, the fennel seeds, and some salt and pepper as they're all cooking.
3. Boil some water in a pot and put the bell peppers in the water just to boil them for a few minutes. This will save you on baking time.
4. Use some of that boiled water to make your chicken broth, if you're making it using chicken bullion cubes. You don't need much chicken broth -- maybe 1/2 a cup for 2 whole bell peppers.
5. Mix the bread crumbs and a bit of the chicken broth into the chicken mixture when the chicken is almost fully cooked.
6. Put the bell peppers in a baking dish. I cut them down the middle and filled each side, almost like a taco; some people cut the tops off and stuff the inside, like a pumpkin.
7. Top/fill the bell peppers with the chicken mixture. Top them with just a little more chicken broth.
|no, you're not crazy. They're different sizes. I used some of the bell pepper halves for another recipe.|
8. Put the tomatoes and cheese on top of the chicken mixture.
9. Bake for 20-30 minutes at about 230C, just to warm it all up together and to make the bell pepper a little crispy.
What do you stuff bell peppers with?