Chicken and Rice Pilaf Stuffed Peppers with Mushroom
65% автентично · Bulgarian-inspired
A creative twist where the savory rice and mushroom filling is used to stuff bell peppers, which are then baked alongside chicken pieces. This offers a different presentation and flavor profile.
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Съставки
- Chicken thighs400g, boneless, skinless, cut into chunks
- Bell peppers4, any color
- Rice3/4 cup
- Mushrooms150g, chopped
- Onion1 medium, chopped
- Garlic2 cloves, minced
- Tomato paste2 tbsp
- Chicken broth1.5 cups
- Olive oil3 tbsp
- Fresh parsley3 tbsp, chopped
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Preheat oven to 190°C (375°F).
- 2
Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 5 minutes, then drain.
- 3
In a pan, heat 2 tbsp olive oil over medium heat. Sauté the onion until softened, then add mushrooms and cook until browned. Add minced garlic and cook for 1 minute.
- 4
Add the rice, chopped parsley, salt, and pepper to the pan. Stir well.
- 5
Pour in the chicken broth and tomato paste. Bring to a simmer and cook until most of the liquid is absorbed.
- 6
In a separate bowl, toss the chicken chunks with 1 tbsp olive oil, salt, and pepper.
- 7
Stuff the rice and mushroom mixture into the blanched bell peppers. Place the stuffed peppers in a baking dish.
- 8
Arrange the seasoned chicken chunks around the peppers in the baking dish.
- 9
Pour about 1/2 cup of water or broth into the bottom of the baking dish. Cover loosely with foil.
- 10
Bake for 45-50 minutes, removing foil for the last 10 minutes, until peppers are tender and chicken is cooked through.
- 11
Let rest for 5 minutes before serving.
