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🍽️ Stuffed Vegetables with Rice Filling

526 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp olive oil
• 1 chicken breast fillet (cut into small cubes)
• 2 stalks celery (sliced thinly)
• 0.5 tsp paprika powder
• thyme (dried, 1/2 tsp each)
• oregano (dried, 1/2 tsp each)
• 300 g long-grain rice
• 600 ml chicken broth
• 250 g chopped tomatoes (can)
• 4 large red bell peppers
• 4 medium firm tomatoes
• 2 tbsp chopped parsley

Instructions

1. 1. Heat the oil in a pot.
2. 2. Fry the chicken for about 4 minutes.
3. 3. Remove the chicken from the pot and set it aside.
4. 4. Add the celery to the remaining oil.
5. 5. Fry the celery for 2 to 3 minutes.
6. 6. Add paprika powder, thyme, oregano, and rice to the pot.
7. 7. Mix all ingredients well together.
8. 8. Stir the broth into the mixture.
9. 9. Let the mixture simmer on low heat for 10 minutes.
10. 10. Add the tomatoes to the mixture.
11. 11. Let everything simmer for another 10 minutes.
12. 12. Add a little more liquid if necessary.
13. 13. Wash the peppers.
14. 14. Cut off the tops of the peppers.
15. 15. Remove the seeds and the white inner walls of the peppers.
16. 16. Wash the tomatoes.
17. 17. Cut off the top of the tomatoes.
18. 18. Hollow out the tomatoes with a teaspoon.
19. 19. Chop the removed tomato flesh into small pieces.
20. 20. Fry the tomato flesh with a little tomato paste in a small pan.
21. 21. Fill the rice mixture into the hollowed-out tomatoes and peppers.
22. 22. Place the tops back on the stuffed vegetables.
23. 23. Place the vegetables on a greased baking sheet.
24. 24. Cover the tray with aluminum foil.
25. 25. Bake the vegetables in the preheated oven at 180 degrees for 25 minutes.
26. 26. Serve the dish garnished with tomato sauce and parsley.

Nutrition per serving

• kcal: 526
• Protein: 31 g · Fett/Fat: 13 g · Carbs: 69 g