Ginger Chicken & Rice Stuffed Bell Peppers
Lovely to look at, delicious, healthy and a cinch to make.
2 tablespoons olive oil
4 bell peppers (any color/colors you choose), halved lengthwise
4 servings cooked rice
1 pound ground chicken
4 cloves garlic, minced
2 - 3 tablespoons grated gingerroot
1 teaspoon salt
1 teaspoon pepper
2 shakes dark sesame oil
1 cup chicken stock
1 cup shaved Parmesan cheese
Preheat oven to 375 degrees F. Brush oil in the bottom of a roasting pan and arrange pepper halves cut side up.
In a large bowl, combine rice, chicken, garlic, gingerroot, salt, pepper and sesame oil. Mix well. Generously stuff each pepper half with mixture. Pour chicken stock over. Roast, covered, 50 minutes. Switch oven to broil, remove cover, top each pepper with cheese and broil for a few minutes until golden. Serves 4.