Stuffed Bell Peppers

Ingredients:

200 g of Sabroz rice
4 roasted peppers (red or yellow, depending on preference)
200 g of water
200 g chicken breast (in small pieces)
1/2 onion (cut into brunoise)
2 cloves garlic (chopped)
150 g cherry tomatoes (or 1 large ripe tomato)
100 g peas (can be fresh or canned)
100 g mushrooms (fresh or canned)
Extra virgin olive oil
Salt to taste

Instructions:

• Preparing the ingredients for perfect rice-filled peppers
• Before you start, gather and prepare all the ingredients.
• Cut the chicken breast into small pieces so that it cooks evenly.
• Chop the onion in a brunoise cut for a homogeneous stir.
• Slice the garlic cloves and cut the cherry tomatoes in half (or, if using a large tomato, chop into small pieces).
• You can choose fresh or canned peas and mushrooms, depending on your preference.
• If you are using a whole chicken, follow this guide to de-chicken.
• Sauté chicken, onion and garlic for flavor
• In a pan with a little extra virgin olive oil, add the chicken breast and sauté until golden brown.
• Then lower the heat and add the chopped onion. Stir gently while cooking over low heat, allowing the onion to poach slowly without burning and become smooth in texture.
• Then make a hole in the center and add the garlic, letting it cook slightly so that it releases its aroma without burning.
• Integrate the vegetables and create a homogeneous sauce for the filling
• Once the chicken, garlic and onion are golden and soft, stir in the peas and mushrooms and sauté them for a few minutes to integrate with the rest of the ingredients, enhancing the flavor of the filling and allowing them to release their juices and absorb the flavors of the sauce.

Stir gently so that all the vegetables are completely integrated into the mixture.

Add the cherry tomatoes (or chopped ripe tomato) and cook for a few minutes until the tomato is soft and forms a homogeneous sauce.

Stir occasionally so that all the ingredients are full of flavor.
Integrate rice in the sauce to enhance flavors
Add the Sabroz rice to the sauce, making sure that the beans are soaked with the juices and aromas of all the ingredients.

Stir for one minute, stirring gently so that the rice absorbs well the taste of vegetables and chicken. This process will help create a delicious base for the filling of peppers.

Add a pinch of salt to enhance the flavor of the dish and pour 200 ml of water (the same size as rice) to start cooking the grain.

If you’re looking for more recommendations, check out our tips to achieve the perfect rice texture. Remove the rice sauce from the heat once the water is well integrated, and let it rest to absorb the last aromas before filling the peppers.
Prepare peppers for filling
Wash the peppers, cut off the top (which will serve as a lid) and remove the seeds from the inside.

Fill each pepper with rice to a little over half its capacity and add an extra tablespoon of water to each to ensure smooth cooking
Bake the stuffed peppers
Place the peppers on a baking tray and cover each with their “hat” cut off above.

Bake the peppers at 180°C for about 40 minutes, or until they are browned and roasted on the outside.
Rest and final presentation
Once they are ready, remove the peppers from the oven and let them rest for about ten minutes.

This time allows the rice to finish absorbing water and all flavors settle.

Serve the peppers stuffed with rice and chicken well hot.