Hello everybody, first I wanted to thank those who’ve already have been regularly checking out my page and trying to make some of my recipes, and I am thrilled to find out that you like them!!! :)))
So, few days ago my mother in law went to the veggies/fruits market, she loves going there and sometimes will go there 3-4 times a week 🙂 and she asked me if I need something? So i asked from her to get me 1 red bell pepper because i wanted to make Shakshuka (see recipe bellow).
My mother in law came back from the market and brought 7 beautiful red peppers! Yes you read it right, 7!!! oh boy i am thinking to myself… what do i do now!? and… that’s how the idea of Stuffed Peppers came 🙂
I haven’t made those in a while, because it is just always looks like so much work. So this time i made them in Crock-Pot and it turned to be such an easy task. Try it yourself and you will see 🙂
- Carrots- 1 pealed and shredded on a medium grid.
- Onion- 1 medium chopped.
- Red Bell Peppers- 6 medium size. Cut the top and keep aside, clean the inside all the seeds.
- Ground Chicken Breast- 1 pound
- Jasmine Rice -1 cup
- chicken broth– 2 cups
- marinara sauce – 4 cups
- Sour Cream- about a table spoon for each pepper
- Salt- 1 teaspoon
- Red Paprika- 1 teaspoon
- Onion Powder- 1 tea spoon
- Garlic Powder-1 tea spoon
- Black Ground Pepper- pinch
- Dill- 1/3 chopped
- avocado oil– 2 table spoons
- Heinz Ketchup – 2 table spoon
First we will cook the rice: in medium pot, pour 2 cups of water, 1 tea spoon of avocado oil and tea spoon of salt. Bring it all to boil and then add the cup of jasmine rice and mix very well and bring it all to boil again and transfer the pot to the smallest burner on very low heat and cover for about 20 minutes. Than stir and cover again and let it cool down.
Meanwhile … fry the onion and the carrots with avocado oil and let it cool down.
In a separate bowl, combine the meat, the cooked rice, the fried onion with the carrots, dill and all the spices and the ketchup along with 1 cup of marinara sauce- mix all very well and then stuff each pepper to the top and cover back with the top of the pepper to create the original look of the pepper. Do the same with the remaining 5 peppers.
Warm up the Crock-Pot on high, add 2 cups of chicken broth, 2 cups of marinara sauce and mix it all. Place all the the peppers in the Crock-Pot and add the remaining 1 cup of marinara sauce on the top of the peppers. Cover the Crock-Pot with the lid and turn it on high for 4 hours.
Optional serving, is the traditional way of eating the peppers is adding about 1 table spoon of sour cream on each pepper served.