stuffed peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8-9 large bell peppers, top cut off and de-seeded2 large onions, peeled and chopped1 large chicken breast, skin and bone removed, chopped1-2 medium carrots, peeled and grated4-5 celery sticks, finely chopped7-8 celery sticks, roughly sliced5-6 large tomatoes, skin off, finely chopped or cut in halves and grated200 grams of mushrooms, any kind, chopped100 ml olive oil250 grams of low-fat crème fraiche or sour cream400 grams of rice, long grain or wild is best10-15 white cabbage leaves1 bay leafsalt and ground black pepper to seasonpeppercorns
All the peppers need to be de-seeded and tops (with tail) cut off. Boil a large pan of water, once water is hot turn the heat down and put the prepared peppers in for 2-3 minutes to soften. Take them out and leave to cool.
Heat the oil in a large stick proof pan. Once hot, add the chopped onions and let soften, 3-5 minutes on medium heat. Add the chicken breast and the bay leaf and leave to cook for 5 minutes on medium heat. Add the grated carrots and leave to soften, 3-4 minutes. Add the finely chopped celery, mushrooms, tomatoes and leave to simmer on low heat for 10-15 minutes until the tomato changes colour. Add the crème fraiche and leave to simmer for a further 3-5 minutes. Season to taste and add the rice, mix well and cook for further 5 minutes. Take off heat and leave to cool for a while.
Put the slices celery, 5-10 peppercorns at the bottom of a large high pan. Pour some water to cover the bottom well, about 2 cm / 1 inch high. Stuff the peppers and put the in the pan over the celery and water. Once all peppers are stuffed and in the pan, cover all with the cabbage leaves.
Put the pan over low heat for about 90 minutes or until the rice is cooked through.
Serve with creme fraiche
Serving Size: 1-2 peppers per serving
Number of Servings: 8
Recipe submitted by SparkPeople user LUAGES.
Heat the oil in a large stick proof pan. Once hot, add the chopped onions and let soften, 3-5 minutes on medium heat. Add the chicken breast and the bay leaf and leave to cook for 5 minutes on medium heat. Add the grated carrots and leave to soften, 3-4 minutes. Add the finely chopped celery, mushrooms, tomatoes and leave to simmer on low heat for 10-15 minutes until the tomato changes colour. Add the crème fraiche and leave to simmer for a further 3-5 minutes. Season to taste and add the rice, mix well and cook for further 5 minutes. Take off heat and leave to cool for a while.
Put the slices celery, 5-10 peppercorns at the bottom of a large high pan. Pour some water to cover the bottom well, about 2 cm / 1 inch high. Stuff the peppers and put the in the pan over the celery and water. Once all peppers are stuffed and in the pan, cover all with the cabbage leaves.
Put the pan over low heat for about 90 minutes or until the rice is cooked through.
Serve with creme fraiche
Serving Size: 1-2 peppers per serving
Number of Servings: 8
Recipe submitted by SparkPeople user LUAGES.
Nutritional Info Amount Per Serving
- Calories: 306.5
- Total Fat: 15.3 g
- Cholesterol: 40.7 mg
- Sodium: 103.0 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 5.3 g
- Protein: 13.8 g
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