Serves 4
Preparation time: 15 minutes
Cooking time : 30 minutes
Ingredients
- 4 large peppers
- 400 g simmered chicken (sweet mustard & maple syrup)
- 2 cups cooked rice
- 1 medium onion
- 2 cloves garlic
- 15 ml (1 tbsp.) olive oil
- Salt and pepper to taste
- Fresh herbs (parsley or coriander) for garnish
Preparation
- Preheat oven to 180°C (350°F).
- Cut off the tops of the peppers and empty them of their seeds and inner membranes.
- Heat the olive oil in a frying pan and sauté the finely chopped onion and crushed garlic for 3-4 minutes, until tender.
- Add the cooked rice and shredded chicken, then mix well. Season to taste with salt and pepper.
- Fill the peppers with the chicken and rice mixture, then place in a casserole dish.
- Add a little water to the bottom of the dish to prevent the peppers from drying out during cooking.
- Place in the oven for 25-30 minutes, until the peppers are tender.
- Serve with fresh herbs for garnish.
