Last night I made stuffed peppers for dinner. They were small in size but surprisingly filling! Plus, packed with healthy nutrients, easy to make and easy to alter (the red pepper below is vegetarian!) for a satisfying dinner any day of the week. I didn't use a recipe but instead just tweaked the ingredients and steps you might typically find with stir-frys. Here is my resulting recipe...
Preheat oven to 350 degrees.
Cut off the top, hallow out, wash and dry each bell peppers. I used one red, one yellow and two orange. Remove all ribs and seeds. Set peppers aside but use the top and dice 1/2 inch shards. Set aside.
Using white or brown boxed minute rice, microwave 2 cups rice with 2 cups water for 8 minutes (each pepper can hold about 1 serving/cup or rice).
In a skillet, add 2-4 tablespoons olive oil and 3/4lb sliced chicken. Once chicken has is completely cooked, add vegetables of your choice. I used mushrooms, a little celery and the dicing from the lid of each peppers. Heat the chicken/vegetables mixture in the skillet from another 2-3 minutes.
Transfer the contents of the skillet to another bowl and combine with the rice.
Load the empty peppers in any baking or casserole dish. I sprinkled shredded four cheese Italian to the bottom of each pepper before stuffing to help create a little extra stick (but if you don't like cheese this step can easily be avoided). Next, scoop a spoonful of the rice filling into the pepper. Add another layer of cheese and another layer of filling until pepper is full.
(filled bell peppers before going into the oven)
Place peppers in oven for 12-18 minutes. The longer the time, the softer the pepper.