Rice and chicken stuffed peppers
Mon, 29 January, 2018
I don’t really remember this dish very well which isn’t great PR for it. The thing is, it belongs in the realm of the slapdash, this-need-using-up or ‘I don’t want to eat cold roast for the THIRD day running’. But I can guarantee it was tasty – like most things made from scraps and leftovers.
‘Stuffed anything’ is a very simple dish. It’s a bit like tacos but low carb. It’s a bit like sandwich, but a hot meal. It’s a bit like rummaging in the fridge for a random selection of veg, meat and cheese. Basically, scrape last night’s dinner leftovers off the plate; stuff them into a pepper, tomato, hollowed courgette or aubergine; throw cheese on top and there’s another dinner ready. Well – there’s a little more to it than that but not so much.
The bits of roast meat that are not eaten on the day are often the ones no one likes – chicken drumsticks for instance in my house; elsewhere it might be the whole chickens sauf the breast. When they are picked off the bone and shredded, nobody knows it’s the hateful part anymore; and that’s another good thing about the ‘stuff it’ dish.
Add fillers if you like, depending how much meat there is to play with. On the other hand the vegetarian version will be just filler: rice, couscous, quinoa or even potatoes plus flavourings of choice. My suggestion below features both meat and rice, which is probably just what I had at hand when constructing the recipe – that’s the kind of recipe it is.
rice and chicken stuffed peppersServings: 3-4Time: 1 hour
- 2 tbsp. vegetable oil
- 1 tbsp. butter
- 1 onion, chopped finely
- 2 tbsp. dried barberries or cranberries (chopped, if latter)
- 250g (9oz) cooked chicken, duck or any other meat (leftover roast is ideal), shredded
- 200g (1 cup) cooked rice
- salt and pepper
- ½ bunch fresh parsley, finely chopped
- 4 large red or yellow bell peppers
- 2 tbsp. olive oil
- 200g (½ cup) sliced or grated good melting cheese (raclette, mozzarella, emmental or gruyere)
- ½ cup chicken or vegetable stock
1. Heat the vegetable oil and butter in a large skillet, add the onion and cook until softened but not coloured. Stir in the berries and cook for a minute. Add the meat to the pan (with a little more butter if it’s very dry) and cook for a couple more minutes. Take the pan off the heat, mix the content with the rice; season everything well with salt and pepper and stir in the parsley.
2. Halve the peppers vertically and scrape out the core and seeds. Pack the stuffing into the halves. Drizzle olive oil in a baking dish large enough to fit all the pepper halves and arrange them in tightly. Preheat the oven to 200C/400F/gas 6.
3. Pour the stock into the dish in between the peppers and cover it tightly with foil. Bake for 40 minutes, take the foil off and top each pepper boat with cheese. Return to the oven for another 10 minutes or until the cheese has melted and bubbled up.
4. Rest the dish for 5 minutes before serving.