Thursday, May 31, 2012

4 or 5  Medium Green,Red, or Yellow Bell Peppers
1 Pound Ground Chicken
1 Cup Beef Broth
1 1/2 Cups Cooked Rice
1 Medium Onion, Chopped
1-2 Tablespoons Olive Oil
1/4 Teaspoon Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Cumin
2 Teaspoons Cornstarch

1/2 Teaspoon Oregano
3 Tablespoons Tomato Paste
1 Teaspoon Fresh Lemon Juice or Imitation lemon juice :)
1/2 Cup Sour Cream

Shredded cheese(optional)

Cook rice according to the box.Brown chicken and onion in olive oil until onion is tender and meat is cooked.Add rice and all the spices to the mixture.Meanwhile, cut the tops off the green peppers and take the seeds out, keeping the tops.

Fill peppers with the rice/chicken mixture.Place pepper tops inside crock pot cut side up.Place stuffed peppers on top of tops.Pour in broth.Cover and cook on low for 6 hours.Remove peppers.Mix cornstarch, tomato paste, lemon juice and sour cream into broth.Return peppers to crock-pot.Cook on high for 30 minutes.Serve peppers with the sauce. Yummo!!! I love to sprinkle them with cheese!!

1 comment:

  1. Such a enjoyable recipe!Smooth in texture ,light in aroma and exquisite in taste.

    Indian Cuisine-Made easy for beginners.