Chicken (or vegetarian) Stuffed Red Bell Peppers
1/4 TBSP olive oil
1/2 TBSP Hungarian Paprika
1 Garlic clove, chopped
1/4 Cup banana or Chili pepper, seeded and coarsley chopped
1/4 Cup yellow onion, chopped
1/4 Cup chopped tomato
1 1/2 Cups Chicken stock (or vegetable stock)
salt and pepper
1/4 Cup sour cream
1/8 cup flour
6 medium size Red bell peppers
2 TBSP Olive oil
2 garlic cloved, peeled and minced
1/2 yellow onion
1/2 Cup chopped parsley
1/4 cup long grain rice
1 1/2 Cups chicken Stock (or vegetable stock)
1 lb Chicken, chopped(you may substitute for firm tofu, beans or other type of ingredient)
2 TBSP Hungarian paprika
salt and pepper
Heat a large skillet over medium-high heat. Add olive oil. When hot add paprika. Cover and heat 1 mins. Add
garlic, chili pepper, onion and tomatoe and simmer on medium heat until tender. Add stock and season with
salt and pepper. Lower heat and cover. Simmer for 30 mins. In a bowl, mix sour cream and flower and wisk until
smooth. Add 1/4 cup of the stock mixture to sour cream and wisk well. Remove pot from heat and mix in cream
mixture to thicken sauce. return to heat for 15 mins. Strain.
Cut off very top of red peppers. chop the tops and discard the stems. Seed and core the pepper keeping them
whole. Heat a large skillet on medium high heat and then add oil. Saute garlic, onion and pepper tops until tender.
Add parsley and rice and saute a few mins. Add 1/2 cup of stock and cover. Simmer 20 minutes on low heat.
Let cool. In large bowl, combine chicken (or substituted ingredient), paprika, egg, salt and pepper and mix well.
Add rice mixture and combine. Loosely pack mixture intoo each peper just to the top. Place peppers in a deep
skillet or dutch oven type pan. Add remaining stock and cook on low heat for 45 minutes or until slightly tender.
Add more stock or water as needed to keep bottom layer of liquid. Pour in sauce mixture and simmer another
20 mins. Serve peppers and spoon sauce over each pepper.
Copyright Chef Bob Older 1997