Tips From Pips
Stuffed Tri-Color Peppers
3 to 6 large tri-color peppers (eating for 3 or eating for 6) **(Recipe is for 6)
1 Cup Chopped Onion
1 Cup Chopped Celery
1 Lb. Ground Chicken
4 Cloves Garlic, minced
2 T Cajun Seasoning
1 (14.5 oz.) can diced tomatoes
1 package pre-cooked Rice (white or brown)
Mozzarella (Whole- sliced or shredded) (For the tops)
Preheat oven to 350 degrees.
Add the onion, celery and garlic to a food chopper or food processor and chop all together until fine. (Or chopping fine by hand works too!)
To a large bowl, add the chicken, vegetable mix, seasoning, tomatoes and salt & pepper.
Stir in the cooked rice and mix well together.
Cut the tops off the peppers and clean out the insides. (Save the tops)
Stuff each pepper full with the mixture.
Top with the mozzarella cheese and the tops.
Place in a baking dish with 1/2 inch water on the bottom. (I only made 3 and used tinfoil to hold them in place - as shown in picture)
Bake for 35-45 minutes until tender.
** If making only 3 peppers, you will have leftover filling. Place in a square pan (shown below) and bake alongside the peppers for extra, or save for another day.