Peppers Stuffed with Rice, Chicken and Chorizo

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Peppers Stuffed with Rice, Chicken and Chorizo
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
1 tablespoon
2
Chicken breasts (cut into small pieces)
120 grams
Chorizo (cut into small pieces)
2 stalks
Celery (sliced)
½ teaspoon
½ teaspoon
dried Thyme
½ teaspoon
dried Oregano
175 grams
600 milliliters
250 grams
4
big red Bell peppers
2 tablespoons
chopped Parsley

Preparation steps

1.

Heat oil in a pan and cook chicken and chorizo for about 4 minutes. Remove from heat and set aside.

2.

 Heat oil in a saucepan and cook celery for about 2 - 3 minutes. Add paprika, thyme, oregano and rice, mix well, add broth and simmer for 10 minutes on low heat. Add tomatoes and simmer for 10 more minutes.

3.

Rinse peppers, dry, halve and remove seeds and ribs.Combine rice and meat, stuff peppers with a mixture. Place peppers on a greased baking sheet, cover with aluminum foil and bake in preheated oven at 180°C (approximately 350°F) for 25 minutes. Serve sprinkled with parsley.