For this month’s Secret Recipe Club, I got to explore the wonderful world of Georgie Cakes. Georgie has many recipes steeping in her Greek culture and it was difficult to choose a favorite. But when bell peppers were on sale the very same week I wanted to make my recipe, I knew I was going to stuff some peppers!
This was a wonderful recipe and I loved the use of fresh herbs. Since it was summer, I grilled my peppers instead of baking them, but it could easily be a summer or a winter dish!
Chicken & Rice Stuffed Grilled Peppers
Adapted from Georgie Cakes
1 cup brown rice
2 cups water
½ tbsp dry chicken stock
1 sprig thyme
1 sprig Basil
1 sprig oregano
1 sprig rosemary
¼ tsp garlic powder
2 cups cooked chicken (about 1 lb uncooked)
1 tbsp olive oil
4 green onions, white and some green sliced
1 ½ tsp minced garlic (3 cloves, minced)
1 tomato, diced
Salt and pepper to taste
½ cup chicken stock
4 bell peppers, any color
Mix the rice, water, chicken stock, herbs, and garlic in a medium pot. Cook according to package instructions (usually 45-60 minutes).
Once the rice is done cooking, preheat the grill to medium heat and heat the oil in a large skillet over medium high heat. Add the onions and minced garlic to the oil. Cook until the onions are tender and the garlic is fragrant.
Stir in the tomato and cook for 5 minutes or until the tomato is softened. Stir in the chicken (cooked) and rice and heat through.
Carefully cut off the tops of each bell pepper. Remove the seeds and stems. Fill each pepper with the chicken and rice mixture and replace the tops. Use 4 toothpicks to secure the tops in place.
Place the peppers on the grill and sear the sides, carefully rotating a quarter turn every 2-3 minutes). Turn the heat to medium-low and turn the peppers so they are sitting upright. Close the lid and grill the peppers for another 5-10 minutes or until the peppers are soft. Serve immediately.
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