Chicken and Rice Stuffed Peppers

Step 1

Preheat the oven to 375°F.

Step 2

Pour 1 cup of water into a 2 quart glass baking dish.

Step 3

Into the baking dish, arrange the six bell peppers so that they are standing. The peppers should be sitting in the water. Set the baking dish aside while you prepare the filling.

Step 4

In a large frying pan for skillet, heat the cooking oil on medium heat.

Step 5

Add the onions and mushrooms to the pan along with the salt. Stir this around and cook for about 5 minutes or until everything is softened in the onions begin to look translucent.

Step 6

Add the garlic to the pan and give it a stir to combine with the onions and mushrooms.

Step 7

To the pan, add the pepper, smoked paprika and Italian seasoning. Stir to combine well.

Step 8

Allow this to cook for five minutes more and then add the chicken to the pan.

Step 9

Allow the chicken to cook and brown up in the pan with the other ingredients for about five minutes, while stirring a couple times.

Step 10

Next add the chicken stock and the tomato sauce. Combine well with the ingredients of the pan.

Step 11

Turn down the heat and add the cooked brown rice to the pan. Stir everything together and allow to simmer and reduce for about 10 minutes.

Step 12

Fill each pepper a little more than 3/4 full using the rice and chicken mixture.

Step 13

Cover the baking dish tightly with aluminum foil and place into the oven to bake for 45- 60 minutes. Make sure that the foil makes a tight seal so that the peppers cook properly.

Step 14

Once the peppers have finished cooking, remove them from the oven and sprinkle mozzarella over each.

Step 15

Place the peppers back into the oven uncovered and turn on the broiler setting. Broil for about 5 minutes to melt the cheese. Cheese should bubble up a bit and get a little golden color.

Step 16

Enjoy!