Ingredients:
- 4 red or yellow bell peppers
- 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 large garlic clove, minced
- 2 tablespoon olive oil, separated
- 1 teaspoon paprika
- 3/4 teaspoon salt, separated
- 1/8 teaspoon pepper
- 1/2 onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 cup rice
- 2 cups chicken stock
- 1/8 teaspoon turmeric
Directions:
- Preheat the oven to 350 degrees.
- Combine chicken, garlic, 1 tablespoon olive oil, paprika, 1/2 teaspoon salt and pepper in a bowl, and stir. Marinate for 15 minutes.
- Wash the peppers; cut off enough of the tops to have a lid; clean out the inside of the pepper.
- Drizzle 1 tablespoon of olive oil over the pepper cups and lids, and rub with your fingers to coat evenly. Sprinkle with salt and pepper.
- Heat a frying pan over medium high heat until hot, and then add the marinated chicken. Brown the chicken on one side, and then flip and brown the other side. Transfer the chicken to a plate, leaving as much oil in the pan as possible.
- Add the onions and chopped green bell peppers, and sauté until tender and caramelized, adding more oil if needed.
- Add the rice, and stir until the rice absorbs some oil and becomes translucent.
- Add the chicken stock, 1/2 teaspoon salt and saffron, and cook, stirring constantly until the rice swells up and the mixture becomes thick enough that you can leave a streak behind by running a spatula across the pan.
- Turn off the heat, and stir in the reserved chicken.
- Stuff the peppers with the chicken and rice mixture, set the lids on top.
- Bake 30-40 minutes or until the peppers are tender.
