Zucchini Boats with Chicken, Rice and Bell Peppers
The zucchini boats with chicken, rice and bell peppers are always a hit, especially among athletes because they contain plenty of protein.
Ingredients
- 125 g wild rice blend (with basmati rice)
- Salt
- 4 zucchini
- 2 bell peppers (red and yellow)
- 240 g chicken breast fillet
- 1 onion
- 100 g cheese (e.g., Emmental)
- 2 tbsp olive oil
- 50 g crème fraîche
- 0.5 tsp Curry Powder
- black pepper
Instructions
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1.
Cook the rice in salted water according to package instructions for about 25 minutes, then let it cool slightly.
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2.
While the rice cooks, wash the zucchini and cut them in half lengthwise. Scoop out the flesh with a spoon leaving about 1 cm of shell, chop the scooped flesh finely. Sprinkle the zucchini halves with salt, let them sit for 10 minutes to draw out water, then pat dry.
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3.
Wash, halve, deseed and dice the bell peppers. Rinse the chicken breasts, pat dry and cube them. Peel and finely dice the onion. Grate the cheese.
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4.
Heat the olive oil in a pan and sauté the onions until translucent. Add the chicken cubes and cook 1–2 minutes until golden brown. Stir in the zucchini flesh, cook briefly, then remove from heat. Mix in the diced peppers, cooled rice, crème fraîche, curry powder and half of the cheese. Season with salt and pepper, then fill the prepared zucchini halves.
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5.
Place the stuffed zucchini on a baking sheet lined with parchment paper, sprinkle the remaining cheese over them, and bake in a preheated oven at 200 °C (or 180 °C fan‑forced) for about 20 minutes until golden brown. Serve hot.
