Servings : 4 people
Preparation time : 15 minutes
Cooking time : 30 minutes
Ingredients
- 380 g chicken meatballs with tomato basil sauce (sous vide)
- 4 large bell peppers (red, green or yellow), halved and seeded
- 500 ml (2 cups) cooked rice
- 30 ml (2 tbsp) honey
- 125 ml (1/2 cup) grated parmesan
- Salt and pepper to taste
Preparation
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the cut chicken meatballs with the cooked rice and honey. Season with salt and pepper to taste.
- Fill each pepper half with the chicken meatball and rice mixture. Sprinkle generously with grated parmesan.
- Bake for 25 to 30 minutes, until peppers are tender and cheese is golden.
- Serve warm.
