Slowly cooked stuffed peppers are great as a main or side any day of the week. These are so versatile! Stuffed with brown rice, wild rice
and quinoa. They are low in fat using Maple Leaf Prime ground chicken.
These will be a sure fire hit at all family and friends gatherings.
|1/2 lb||M L P ground chicken or turkey|
|1/2 cup||brown rice|
|2||tbsp. wild rice|
|6||med. size peppers any colour tops cut off and seeds removed|
|1/4 cup||parsley chopped|
|1||celery rib diced fine|
|1||onion peeled and diced fine|
|2 cup||tomato sauce preferably homemade|
Bring the rice's and quinoa, water and salt to a boil. Lower the heat and simmer until al dente. Drain any remaining water. Cool to the touch
Meanwhile, sauté the onion and celery until slightly softened. Add the chicken, break the meat to cook and separate until no pink shows. Cool.
Mix cheese, chicken, grains, parsley and egg together, season to taste.
Pack filling tightly into each pepper.
Pour 1 cup of sauce into the bottom of a crockpot, add 1/4 cup of water, mix.
Stand the peppers up into the crockpot.
Pour 1 cup of sauce onto the top of the peppers.
Cover with lid.
Turn crockpot onto high, cooking for 4 hrs.
Show More Comments
No Comments yet