STUFFED BELL PEPPERS WITH GROUND ITALIAN CHICKEN
If you love fresh, local food, Piazza Geist Market is a must! This local popup market features everything from fresh produce, high quality proteins, delicious baked goods, and many other sauces, jams and items produced and sourced in the Midwest. From the end of April to the end of October you will find this hidden treasure set up every other Saturday in Geist at 11216 Fall Creek Rd from 9am-3pm. Each market features a different guest vendor partner onsite cooking and sampling various products offered at the market. Stop by for a complimentary cup of coffee and see all this unique market has to offer!
Visit our website https://piazza-geist-market.square.site or follow us @piazzageistmarket
STUFFED BELL PEPPERS WITH GROUND ITALIAN CHICKEN
Prep Time: 30 minutes
Cook Time: 30 minutes
*Ingredients available at Piazza Geist Market
INGREDIENTS:
- * 1 pound Piazza Family Recipe Ground Italian Chicken
- 2 ribs celery, chopped thinly
- * 1 medium onion
- 2 cloves garlic
- 2 – 14.5 ounces cans petite diced tomatoes with juice
- 2 tbsp concentrated tomato paste
- 2 tbsp basil
- 1 tbsp oregano
- ½ tsp red pepper flakes
- Kosher salt and freshly ground black pepper to taste
- 1 ½ cups cooked long grain rice
- ¼ cup chopped parsley
- * 6 bell peppers
- 1 cup Monterey jack cheese
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- Brown the ground chicken in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
- Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish for ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
- Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.