GREEN PEPPER CHICKEN RECIPES RECIPES
GREEN PEPPER CHICKEN RECIPE BY NAEEMA MIA
Green Pepper Chicken
Provided by Naeema Mia
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Number Of Ingredients 13
Steps:
- Place all ingredients in a Liquidiser. Liquidise, Pour over chicken and leave to marinate few hours. Cook chicken until sauce thicken. Fry potatoe wedges.
CHICKEN-STUFFED GREEN PEPPERS RECIPE: HOW TO MAKE IT
Both for a family meal and for entertaining, this is a dish I serve frequently. It's very appealing to the eye, and people like the wild rice and the peppers. What I learned about cooking came from an expert - my husband! He's the real chef in the family. We have a 12-year-old daughter and 5-year-old son. -Shelley Armstrong, Buffalo Center, Iowa
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 30 minutes
Prep Time 60 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.
Nutrition Facts : Calories 505 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 1423mg sodium, CarbohydrateContent 51g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 41g protein.
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Both for a family meal and for entertaining, this is a dish I serve frequently. It's very appealing to the eye, and people like the wild rice and the peppers. What I learned about cooking came from an expert - my husband! He's the real chef in the family. We have a 12-year-old daughter and 5-year-old son.
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