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Recipe: Stuffed Red Bell Peppers with Garlic-Infused Chicken and Rice Serving Size: 4 Ingredients: For the stuffed bell peppers: - 4 red bell peppers - 1 cup cooked rice (white or brown) - 1 pound (450g) ground chicken mince - 3 cloves garlic, minced - 1 cup chicken stock - 1 teaspoon olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon paprika - Salt and pepper to taste - 1 cup shredded mozzarella cheese (optional, for topping) - Fresh parsley, chopped (for garnish) For the chicken mince: - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 pound (450g) ground chicken mince - Salt and pepper to taste - 1/2 teaspoon dried basil - 1/2 teaspoon dried oregano Instructions: 1. Preheat the oven to 375°F (190°C). 2. Prepare the Red Bell Peppers: - Cut the tops off the red bell peppers and remove the seeds and membranes from the inside. Set aside. 3. Prepare the Chicken Mince: - In a skillet, heat 1 tablespoon of olive oil over medium heat. - Add the chopped onion and sauté until translucent, about 3-4 minutes. - Add the minced garlic and sauté for an additional 1 minute. - Add the ground chicken mince, dried basil, dried oregano, salt, and pepper. - Cook, breaking up the chicken with a spoon, until the chicken is no longer pink and fully cooked. Remove from heat and set aside. 4. Prepare the Rice and Chicken Filling: - In the same skillet, heat 1 teaspoon of olive oil over medium heat. - Add the minced garlic and sauté for about 1 minute until fragrant. - Add the cooked rice to the skillet and stir to combine with the garlic. - Add the cooked chicken mince to the rice, along with dried oregano, dried thyme, paprika, salt, and pepper. Mix well. - Pour in the chicken stock and stir until the mixture is heated through and well combined. Let it simmer for a few minutes until the flavors meld. 5. Stuff the Bell Peppers: - Place the prepared bell peppers in a baking dish. - Carefully stuff each bell pepper with the chicken and rice filling, pressing down gently to pack the mixture. 6. Bake the Stuffed Bell Peppers: - If desired, sprinkle shredded mozzarella cheese on top of each stuffed pepper. - Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender. 7. Garnish and Serve: - Once the stuffed bell peppers are cooked, remove them from the oven. - Sprinkle chopped fresh parsley over the stuffed peppers for a burst of freshness and color. - Serve the stuffed red bell peppers hot, optionally with a side salad or some crusty bread. Enjoy your delicious and flavorful stuffed red bell peppers filled with garlic-infused chicken and rice!