Stuffed Bell Peppers (Capsicum)


Stuffed Bell Peppers are a very flavorsome entrée for your next dinner party.  Very quick and easy to make.  The recipe calls for curry powder and you can take your choice, though I recommend the yellow Malaysian curry powder as being milder than the Thai ones.  Use chicken breast rather than thigh.

Ingredients Serves 6
Medium green bell peppers 6
Cooked rice 2 cups
Cooked cubed chicken 2 cups
Chopped celery 1 cup
Chopped onion ¼ cup
Mayonnaise 1 cup
Curry powder 1 tspn
Salt ½ tspn
Ground black pepper dash

Cooking Method

Cut tops off peppers; remove seeds and membranes.  Cook peppers in enough simmering water to cover them for 10 to 15 minutes.  Drain.  Combine cooked rice, chicken, celery, and onion in a mixing bowl.  In a separate bowl, combine mayonnaise, curry powder, salt and pepper.  Gently toss together the mayonnaise mixture with rice and chicken mixture.  Fill peppers; place in a greased shallow baking dish and pour a small amount of water in the baking dish, enough to cover the bottom.  Bake chicken stuffed peppers at 350° for 30 minutes, or until stuffed peppers are tender.