Stuffed Bell Peppers with Curried Chicken and Rice

Author

Unknown

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Recipe

Measurements	Ingredients
Four to Six	Large Bell Peppers (any color)
One Pound	Boneless, Skinless Chicken Breast or Thighs, cooked and diced
One Cup	Cooked Rice
One Tablespoon	Olive Oil
One Medium	Onion, finely chopped
Two Cloves	Garlic, minced
One Tablespoon	Curry Powder
$\frac{1}{2}$ Cup	Mayonnaise or Plain Yogurt
$\frac{1}{4}$ Cup	Chopped Fresh Cilantro or Parsley
To Taste	Salt
To Taste	Black Pepper
Optional	Shredded Cheese (e.g., Cheddar or Monterey Jack for topping)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
3. In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. In a large bowl, combine the cooked and diced chicken, cooked rice, and the sautéed onion and garlic mixture.
5. Add the curry powder, mayonnaise or yogurt, and chopped cilantro or parsley. Season with salt and pepper to taste. Mix everything together until well combined.
6. Fill each bell pepper half with the curried chicken and rice mixture.
7. Pour about $\frac{1}{4}$ inch of water into the bottom of the baking dish to help steam the peppers.
8. Cover the baking dish with foil.
9. Bake for 30-35 minutes, or until the peppers are tender.
10. If desired, remove the foil for the last 5-10 minutes of baking and top with shredded cheese until it is melted and bubbly.
11. Let stand for a few minutes before serving.

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