I stuffed the peppers with something you would never think of – the lunch was phenomenal

Basic preparation

Preheat the oven to 190 degrees Celsius. Split three green peppers, hollow out the insides and place them on a baking sheet or baking dish with the cut side up – you will be stuffing the peppers after all.

Stuffed peppers with corn. Watch a YouTube video from the CookCook channel

Drop into the chicken mixture

Heat one tablespoon of oil in a large pan over medium heat, we recommend the olive oil, which is many times more expensive than the sunflower oil, but the quality, my friends! Gradually add the ingredients, starting with 1 piece of chopped onion and fry for 2-3 minutes until translucent.

This is followed by 2 heads of chopped or finely chopped garlic and the main meat ingredient in the form of about 400 grams of chicken breast cut into pieces. As far as spices are concerned, put some chili in the pan – those who don’t like spicy can of course leave it out – cumin and, of course, salt and pepper. Cook the mixture, stirring occasionally, until the chicken pieces are cooked through, which should take 5 to 7 minutes.

Almost done

We are approaching the finals. Now all you have to do is pour about 1 cup of rice into the pan. No, don’t cook it in advance, there’s no need, the oven, which is already nicely preheated, will take care of the final stage. Whoever has it, sprinkles about 2 teaspoons of fresh coriander and lime juice.

Mix everything for about 2 minutes and you can fill the prepared halves of peppers on a tray or bowl. Up to the edge! The mixture bakes in the oven and if you fill them a little, the result will look a bit poor, and you don’t want that.

Cover the peppers with water, reach for the foil and cover the baking pan with it. The stuffed peppers sit in the oven for about 20 minutes. At the end, sprinkle with grated cheese and return to the oven for a while so that the cheese is nicely baked. When the cheese is melted, you’re done and put it on the table. It is not out of the question to decorate with a dollop of sour cream, but white yogurt also works well.

Storage tips

This dish will keep in the fridge for 3-4 days. We recommend storing in a container with a lid.

A great advantage, for example, working mothers will appreciate, namely that the stuffed peppers can be frozen.

We mention green peppers in the recipe, but there is no problem to replace them with yellow or red ones, you usually won’t recognize the difference in taste.