Everyone will rave about these easy stuffed peppers featuring lean ground chicken, feta cheese, pine nuts and other delicious Greek flavours.
Instructions
Step 1
Preheat oven to 350°F (180°C).
Step 2
Prepare the rice. Leftover works great.
Step 3
Cut peppers in half vertically through the stems and discard inner seeds and membranes. Keep the stems on as they look nice and help to hold in the filling.
Step 4
Place ground chicken in a medium bowl and sprinkle with salt. Break egg over mixture. Add ¼ cup (60 mL) pasta sauce, fresh lemon juice, lemon zest/peel, finely minced jalapeno (optional), diced tomato, diced onions, crumbled feta, pine nuts, minced fresh oregano and mint. Mix by hand until well combined.
Step 5
Add the last 1 ½ cup (375 mL) of tomato/pasta sauce to bottom of baking dish. Fill peppers with chicken and rice mixture. You can mound them fairly high. Place in baking dish over pasta sauce.
Step 6
Bake for 45 minutes and until the stuffed peppers are thoroughly cooked and a thermometer registers internal temperature of 160°F (71°C). Serve peppers with the pan sauce.