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🍽️ Zucchini Boats Stuffed with Chicken, Rice, and Peppers

413 kcal · 30 min · 4 servings

Ingredients

• 125 g wild rice mix (with basmati rice)
• salt
• 4 zucchini
• 2 bell peppers (red and yellow)
• 240 g chicken breast fillet
• 1 onion
• 100 g cheese (e.g. Emmental)
• 2 tbsp olive oil
• 50 g crème fraîche
• 0.5 tsp curry powder
• pepper

Instructions

1. 1. Cook the rice in salted water according to the package instructions for about 25 minutes.
2. 2. Then let the rice cool down briefly.
3. 3. Wash the zucchinis and cut them in half lengthwise.
4. 4. Scoop out the flesh of the zucchini with a spoon, leaving about 1 cm of the shell intact.
5. 5. Cut the removed zucchini flesh into small pieces.
6. 6. Salt the hollowed zucchini halves and let them stand for 10 minutes to draw out moisture.
7. 7. Then pat the zucchini halves dry with a kitchen towel.
8. 8. Wash the bell peppers, halve them, remove the seeds, and cut them into cubes.
9. 9. Rinse the chicken breast and pat it dry.
10. 10. Cut the chicken breast into small cubes.
11. 11. Peel the onion and cut it into fine cubes.
12. 12. Grate the cheese.
13. 13. Heat oil in a pan.
14. 14. Fry the onion cubes in it until translucent.
15. 15. Add the chicken cubes and fry them until golden brown for 1 to 2 minutes.
16. 16. Stir in the prepared zucchini flesh and fry it briefly.
17. 17. Remove the pan from the heat.
18. 18. Mix the pan mixture with the pepper cubes, the cooled rice, the crème fraîche, the curry, and half of the cheese.
19. 19. Season the filling with salt and pepper.
20. 20. Fill the mixture into the zucchini halves.
21. 21. Place the stuffed zucchinis on a baking sheet lined with baking paper.
22. 22. Sprinkle them with the remaining cheese.
23. 23. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
24. 24. Bake the zucchini boats for about 20 minutes until golden brown.
25. 25. Remove them from the oven and serve.

Nutrition per serving

• kcal: 413
• Protein: 30 g · Fett/Fat: 17 g · Carbs: 33 g