Chicken, Rice and Carrot Stuffed Bell Pepper

Ingredients

• Chicken Breast120 g
• Rice1/2 cup (100 g)
• Carrot1/2 medium (30 g)
• Parsley1/2 tablespoon (2 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1 clove (3 g)
• Bell Pepper1 count (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the upper part of the bell pepper and remove the seeds.

3. 3

   Step 3

   Heat a pan over medium heat. In the meantime, chop the garlic and cut the chicken into small pieces.

4. 4

   Step 4

   Once heated, pour the oil and spread. Add the garlic, chicken and salt and pepper. Cook for 8 minutes while stirring occasionally.

5. 5

   Step 5

   In the meantime, chop the parsley and grate the carrot. After the 8 minutes, add the mixture and let cook for 2 more minutes.

6. 6

   Step 6

   Add the rice, mix well and cook for 2 more minutes.

7. 7

   Step 7

   Season to taste and stuff the bell pepper. If you have extra stuffing, set aside.

8. 8

   Step 8

   Take the bell pepper to the microwave for 7 minutes or to the oven/air fryer for 8 minutes over 356 °F (180 °C.)

9. 9

   Step 9

   You can also put it in a pan with some water. Cover and let cook for 5-7 minutes over medium heat.

10. 10

    Step 10

    Serve the bell pepper and if you have extra stuffing, serve as well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Rice and Carrot Stuffed Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.