Low-Cal Dinner

Zucchini Stuffed with Chicken, Rice and Peppers

5
Average: 5 (3 votes)
(3 votes)
Zucchini Stuffed with Chicken, Rice and Peppers
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in

Ingredients

for
4
Ingredients
125 grams Wild rice
salt
4 small zucchini
2 Bell pepper (red and yellow)
2 Chicken breasts (each about 120 grams)
1 onion
2 tablespoons olive oil
50 grams Crème fraiche
½ teaspoon Curry powder
100 grams grated Cheese (such as emmentaler)
freshly ground peppers
How healthy are the main ingredients?
olive oilsaltzucchiniChicken breastonion

Preparation steps

1.

Cook rice in salted water according to package instructions. Cool slightly. 

2.

Rinse and halve zucchini, scrape out seeds and pulp (up to 1 cm) (approximately 1/2 inch) and chop pulp. Season zucchini halves with salt and let stand for 10 minutes. Pat dry.

3.

Preheat the oven to 200 ° C upper and lower heat.

4.

Rinse and halve bell peppers, remove seeds and ribs, chop. Rinse chicken breasts, pat dry and chop. Peel onion and chop finely. Heat oil in a pan and saute onion until translucent. Add chicken breast cubes and cook for 1-2 minutes or until golden. Add zucchini pulp and saute briefly. Remove from heat. Add diced peppers, cooled rice, sour cream, curry and half of  cheese. Season with salt and pepper and stuff  zucchini halves with chicken mixture. Arrange on a lined with parchment paper baking sheet and sprinkle with remaining cheese.

5.

Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes or until golden brown. Remove from oven and serve.