Stuffed Peppers

Stuffed Peppers

Bell peppers with a creamy chicken filling.

Rating:

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Serves: 6 person(s) Change

Preparation Time: 20 mins
Cooking Time: 20 mins

Ingredients Convert to Metric

  • 1 Tbsp reduced fat margarine
  • 2 Tbsp onions, finely chopped
  • 7 oz chicken mince
  • 2 Tbsp flour
  • 1 cup chicken stock
  • 1/2 cup light sour cream
  • 2 cup cooked rice
  • 6 cup large bell peppers
  • 1 Tbsp light margarine
  • 2 Tbsp chopped fresh herbs (basil or oregano)

Directions:

Preheat oven to 350F.

Remove top from peppers, discarding the seeds. Drop peppers into boiling water for 30 seconds and refresh under cold running water. Arrange standing up in a small baking dish.

Heat butter in a medium saucepan. Saute onion and chicken mince for 5 minutes. Pour off any fat, then add flour and cook for 1 minute. Add stock, bring to the boil stirring constantly, then stir in sour cream, herbs and rice.

Spoon rice mixture into the prepared peppers and bake for 20 minutes.