Wednesday, February 15, 2012
Unstuffed Bell Peppers
Seriously, stuffed peppers is a meal my mom used to make that I never, I repeat NEVER, thought I'd try. For starters as a child vegetables were my enemy, and still to this day I don't eat ground meat, so there goes traditional stuffed peppers. I am proud that I've come a long way with food but a traditional stuffed pepper still isn't likely to grace my table. This meal, however, for unstuffed bell peppers made with chicken was right up my alley. We both really enjoyed this. Rice+chicken is usually a winning combo as far as I'm concerned. This was a great one pot/pan meal- definitely give it a shot!
Source: Adapted from Heat Oven to 350
2 slices bacon
1/2 pound chicken breasts, cut into 1 inch pieces
1 small onion, finely diced
1 tsp minced garlic
3/4 cup white rice
1 tsp dried basil
1/4 tsp thyme
1/8 tsp red pepper flakes
1 bay leaf
2 cups low sodium chicken broth
1/2 cup pureed tomatoes
1 tablespoon brown sugar
2 bell peppers, sliced thin
1/2 cup parmesan cheese
1- Cook bacon in a large skillet. Remove from pan. Add chicken, cook until browned, but not cooked through, and remove.
2- Add the onion, cook five minutes. Add garlic, cook about 30 seconds.
3- Add rice, basil, thyme, red pepper flakes, bay leaf, broth, tomatoes, and brown sugar. Cover, bring to a boil, then reduce heat and cook about 15 minutes, or until rice is tender.
4- Add the chicken and bell peppers, cook an additional 5 minutes. Stir in the cheese and bacon.