Rice Stuffed Peppers

Ingredients

• 1 EL olive oil
• 2 chicken breast fillets (cut into small pieces)
• 120 g chorizo (cut into small pieces)
• 2 stalks celery (sliced)
• 0.5 TL paprika powder
• 0.5 TL dried thyme
• 0.5 TL dried oregano
• 175 g long-grain rice
• 600 ml chicken broth
• 250 g chopped canned tomatoes
• 4 large red bell peppers
• 2 EL chopped parsley

Instructions

1. 1.

   Heat oil in a pot and fry the chicken and chorizo for about 4 minutes. Remove and set aside.

2. 2.

   Add celery to the oil and sauté for 2-3 minutes, then add paprika powder, thyme, oregano, and rice; mix well. Stir in broth and simmer gently for 10 minutes. Add tomatoes and simmer for another 10 minutes.

3. 3.

   Wash, trim, halve, seed, and peel the peppers. Fill the halves with the rice mixture, place on a greased baking sheet, cover with foil, and bake at 180°C for 25 minutes. Sprinkle with parsley before serving.