Chicken stuffed baked bell peppers

Ingredients

• 4 g Yellow bell peppers
• 400 g Chicken meat (preferably thigh or drumstick), minced
• 1 pcs Small zucchini, finely chopped
• 100 g Brown rice
• 2 pcs Carrots, grated
• 2 pcs Onion, finely chopped
• 1 bunch Chives, fresh, finely chopped
• 3 tbsp Extra virgin olive oil
• 2 tsp Sea salt

Method

1. Preheat the oven to 170°C and lightly oil a deep baking dish.
2. In a deeper saucepan, heat 1 tablespoon of olive oil and add rice.
3. Stirring constatly, wait until it starts to be fragrant and gets a lighter colour, then add water. (the water should be twice more than the rice)
4. Bring the water and rice to a boil, then lower the heat and cook for more 5 minutes.
5. After that, turn off heat and cover the saucepan with a lid.
6. The rice will absorb the water and soften.
7. Take a deep saucepan and heat the remaining olive oil.
8. Add the conion to sautée, and when it's getting clearer. a
9. Add chicken and fry until it gets a light colour.
10. After the meat gets it's colour, add the carrots, zucchini, salt.
11. Cover and cook for more 5 minutes. After that, take it off from heat and let it stand for a while, approximately for 5 minutes.
12. Add the rice to the mixture and stir to combine.
13. Meanwhile, wash the bell peppers and cut the stemps, discard the seeds.
14. Arrange the peppers in the baking dish.
15. Spoon the filling into the peppers and place the tops on.
16. Cover and bake for 20 minutes.