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  Chicken Stuffed Peppers

8 uniform sized bell peppers
1 1/2 lbs fresh ground Chicken
1 cup rice
1/2 onion, chopped fine
1 stalk celery, diced
1 carrot, diced
fresh parsley and basil, minced
1 tsp salt
1/8 tsp pepper
1 clove garlic, mashed and minced fine
1 large egg, beaten
1/2 tsp fresh ginger, minced
4 cups chicken broth, divided

Cut the tops off the peppers and remove veins and seeds. Mix all remaining ingredients except chicken broth, in a large bowl and stuff the peppers. In a casserole sprayed with cooking spray, place the peppers upside down, place tops in next to the peppers so they cook. Pour 1/2 chicken broth over peppers cover with foil and place in a 350F oven for 45 minutes. Remove foil during last 10 minutes of cooking and turn peppers over carefully, replace tops return to oven for last ten minutes. Mix remaining chicken broth with 2 tablespoons cornstarch and cook over medium heat stirring until thick, season with salt and pepper to taste. Add 1 tablespoon butter and stir to blend. Serve over peppers with garlic mashed potatoes and steamed carrots. The peppers can be put into freezer bags or containers and heated as needed for a quick fix dinner. They can also be cooked in a crockpot on low heat for four hours, high for two hours and will be ready when you are.

Yield: 8 Servings