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With a freezer that was well stocked, I no longer had to buy meat for the weekly menu I made. I often buy more than I need and freeze it so that there is a stock at home. For this stuffed p with kip and rice I didn't have to buy anything anymore because everything was already in the fridge or freezer. I actually always have some peppers in stock and everything for the sauce was also present in the pantry. In my kitchen I have two racks full of sauces, oils, vinegar and other liquid seasonings such as soy sauce. So with very little effort I made a delicious dinner that also looks nice when you put it on the table! So get started because it is certainly not difficult. stuffed pepper recipe
Stuffed peppers with chicken and rice
In this recipe I used white rice, but you can also opt for brown rice if you want to make it a bit healthier. That is a whole grain rice, it is a bit chewier and nutty in taste. In fact, a huge amount of vitamins and minerals are lost by removing the layers of the rice grains to make white rice. By the way, they both contain the same amount of calories and carbohydrates, so you don't have to choose one or the other.
Please note, this rice is more perishable than white rice because it contains bran, which contains perishable fats. It is important to keep in mind that those fats are removed from white rice, so it has a much longer shelf life. When choosing rice, it is essential to take these factors into account and consider its shelf life, especially if you are looking for a long-term storage option for your supplies.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Stuffed peppers with chicken and rice
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- 400 gr chicken breast - in cubes
- 3 toes Garlic - squeezed
- 2 el cornstarch
- 250 ml chicken bouillon
- 50 ml soy sauce
- 1 el black bean sauce from jar - (Lee Kum Kee, for sale at the Appie)
- 4 peppers
- 200 gr White rice
- spring onions for decoration
- lettuce leaves
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Preheat your oven to 200 degrees. Cut the peppers in half and remove the seeds and white threads. Place them on a baking tray with baking paper and put them in the oven for 20/25 minutes until they are nice and soft.
- While the peppers are in the oven, we make the chicken, rice and sauce.
- Take your wok and add some oil, fry the chicken until golden brown, add the three crushed garlic cloves and fry them for a while. Pour in the hot stock, and also add the soy sauce. Stir in the black bean sauce and stir well. Then add the cornflour and mix it into the sauce. This will cause it to bind and you can let it simmer on low heat.
- Cook the rice as directed on the package.
- Remove the peppers from the oven and place them on the plates. You can put a lettuce leaf underneath for some extra color on your plate. Spoon some rice into the peppers first and then the chicken with the sauce on top. Garnish with the spring onions.
- Delicious bites!
Chicken the most versatile piece of meat…. So I definitely have a few other tasty toppers such as Stuffed peppers with chicken and rice for you:
This whole chicken from the air fryer, made easy peasy!
But also this spicy chicken with Lebanese bread is top.
And have a nice snack with this chicken in wraps with garlic sauce.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
stuffed pepper recipe
Tasty and healthy