Pimientos rellenos de carne picada y arroz (horno) 
Stuffed Peppers with Ground Chicken and Rice (Oven)
I wanted to share this recipe that I remember my mom used to make when I was little, and we loved it. Today, I decided to make it myself, and I have to say it was a hit. Thank you, Mom, for being my best teacher.
Stuffed Peppers with Ground Chicken and Rice (Oven)
I wanted to share this recipe that I remember my mom used to make when I was little, and we loved it. Today, I decided to make it myself, and I have to say it was a hit. Thank you, Mom, for being my best teacher.
Cooking Instructions
- 1
First, prepare the sauté with finely chopped garlic and onion until they soften.
- 2
Add the ground chicken, previously seasoned or marinated, like mine.
- 3
When the chicken is cooked, add tomato sauce and mix well with the meat.
- 4
Next, add the rice, previously rinsed, and sauté for a couple of minutes.
- 5
Now add the chicken broth and let it simmer on low heat for about 10 minutes. The rice should be al dente, not soft, to finish cooking later in the oven.
- 6
Prepare the peppers by washing them well, cutting off the top (which can be reserved for decoration later), and making sure there are no seeds inside before stuffing them. Once placed on a tray, put them in the oven, preheated to 375°F, for about 45 minutes.
- 7
And here they are on the plate! I encourage you to make this fantastic recipe. You'll love it!
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