Description
An easy, healthy and gluten free dinner with bright, Mediterranean flavors! Even kids will love them!
Ingredients
- ½ cups Uncooked White Rice
- 1 cup Water
- 4 Large Red Bell Peppers
- 1 Tablespoon Olive Oil, Plus Additional For Rubbing The Peppers
- 1 pound Ground Chicken
- ¼ cups Parsley, Minced
- 2 ounces, weight Full-fat Feta Cheese
- ½ teaspoons Sea Salt
- FOR THE SAUCE:
- ½ Large Plum Tomato
- ½ cups Jarred Roasted Red Peppers, Thinly Sliced
- ¼ cups Slivered Almonds
- ½ Tablespoons Fresh Lemon Juice
- 1 teaspoon Fresh Garlic, Minced
- ¼ teaspoons Sea Salt
- ¼ teaspoons Ground Cumin
Preparation
Place rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. While the rice cooks, heat your grill to high heat.
Cut peppers in half lengthwise and scrape out the inner membrane and seeds. Once the grill is nice and hot, place the peppers on the grill and cook until they just begin to turn fork tender, about 5–10 minutes.
Heat oil up in a medium pan over medium high heat. Add chicken and cook until no longer pink inside, about 4–6 minutes. Transfer to a bowl. Stir in the cooked rice.
Place the tomato (for the sauce) into a small (mine is 3 cups) food processor and process until smooth and broken down. Add remaining sauce ingredients and blend until smooth.
Stir the sauce into the rice mixture until well coated. Then stir in the feta and parsley and salt.
Stuffed the slightly cooked peppers with the rice mixture. Lower the grill heat to medium and place the peppers back on the grill. Cook, moving around occasionally, until peppers are nice and fork tender, about 20–30 minutes. Devour!
Note: I personally think these need a little more salt, but Mr. FFF thought this was a good, so you could always add more when you eat it if you need!
