Cubanelle Peppers Stuffed with Spicy Chicken and Brown Rice Recipe

Ingredients

• Olive oil

  2 tbsp or 27g

• Tomatoes

  red, raw

  4 cup, chopped or sliced or 720g

• Garlic

  raw

  2 cloves, minced or 6g

• Oregano

  dried

  ¼ tsp, ground or 0.5g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ¼ tsp or 0.5g

• White rice

  long-grain, regular, raw, enriched

  1 cup or 185g

• Olive oil

  2 tbsp or 27g

• Onion

  raw

  1 large or 150g

• Garlic

  raw

  2 cloves, minced or 6g

• Ground chicken

  raw

  16 oz crumbled or 448g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  ½ tsp or 1g

• Hot sauce

  1 tbsp or 14g

• Basil

  4 tbsp, chopped or 11g

• Cubanelle Pepper

  Bailey Farms

  8 pepper or 1.02kg

Directions

1. How to make tomato sauce
2. Heat a tablespoon of olive oil in a skillet over low heat. Add the tomatoes and garlic.
3. Cover and simmer until the tomatoes are cooked through, mash them with a potato masher. Add oregano, and salt and pepper to taste. Set aside.
4. How to make the stuffing
5. While you are making the sauce, soak the rice in enough water to cover it, plus an inch. Let it rest for an hour.
6. Heat the oil over very low heat, add the onion and garlic, cook and stir until they start to release their aroma. Stir in the chicken, salt, pepper and hot sauce, increase heat to medium and simmer covered for five minutes.
7. Remove all rice from the water. Add the rice to the pan and stir. Add 1 cup of the water in which the rice was soaked and a cup of the tomato sauce you prepared previously (set the rest aside). Simmer until almost all the liquid evaporates. Cover tightly, lower heat to minimum, and simmer for five minutes. Remove the pan from the heat. Mix in the chopped basil.
9. To assemble the stuffed peppers
10. Preheat oven to 400 oF [200 oC].
11. Cut a slit in the cubanelle peppers and scoop out the seeds and white parts with a small spoon.
12. Stuff the cubanelle peppers with the chicken mixture.
13. Pour the remaining tomato sauce on a baking pan big enough to accommodate the peppers. Place the peppers on the tomato sauce. Cover tightly with aluminum foil. Bake for 25 minutes. Remove from the oven, garnish with the basil leaves and serve.
14. Recipe by: Clara Gonzalez (source: https://www.dominicancooking.com/17056/cubanelle-peppers-stuffed-spicy-chicken-brown-rice-recipe)