Chicken stuffed peppers

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients for 10 servings

Stuffed peppers

✓ 10 pcs medium bell peppers

✓ 100 g long grain rice

✓ 300 g minced chicken

✓ 100 g onions

✓ 15 g dill

✓ 10 g salt

✓ 50 g grated carrots

✓ 50 g parsnips cut into fine cubes

✓ 4 pcs Bay leaves

✓ thyme, to taste

✓ 500 ml chicken stock

✓ 400 g canned tomatoes in tomato juice

Method of preparation

Put the rice in a bowl together with the brunoise-cut onions, sautéed in advance and cooled. Add the minced chicken, carrots, parsnips, dill, thyme and salt and mix well.
Stuff the peppers with the obtained composition and place them in a saucepan. Keep in mind that the saucepan will be placed in the oven later. Cover the stuffed peppers with the warm chicken stock soup, canned tomatoes and bay leaves.

Boil the peppers for on medium heat for an hour, then place them in the oven for 25 minutes at 175°C. Optionally, serve with yogurt and fresh dill.

Tips & Tricks:
The stuffed peppers will be tastier if you add dill stems, parsley and lovage when boiling.