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100

Stuffed Bell Pepper with Tomato Chicken and Rice

Name: Stuffed Bell Pepper with Tomato Chicken and Rice
Total time: 2400 s
Yield: 6
Cuisine: Global
Ingredients: 8 Mediums Green bell pepper chopped; 2 cubes MAGGI® Vegetable Bouillon; 1 teaspoon Ground cinnamon; 1 1/2 teaspoon Black pepper; 1/2 teaspoon Paprika powder; 4 Mediums Onion; 500 grams Boneless skinned chicken breast cut into cubes; 100 grams mushrooms drained and sliced; 2 tablespoons Olive Oil; 100 grams Mozzarella cheese; 2 Cloves Garlic finely chopped; 3 Mediums Tomatoes diced; 30 grams Tomato Paste; 1 cup Water

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Discover a delicious and easy recipe for Stuffed Bell Pepper with Chicken and Rice. A perfect meal for any occasion, it's healthy and packed with flavor.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Family Meals

Lunch

Main course

Ingredients

Servings

- 6 Portions +

Green bell pepper, chopped

8 Mediums Green bell pepper, chopped

MAGGI® Vegetable Bouillon

2 cubes MAGGI® Vegetable Bouillon

Ground cinnamon

1 teaspoon Ground cinnamon

Black pepper

1 1/2 teaspoon Black pepper

Paprika powder

1/2 teaspoon Paprika powder

Onion

4 Mediums Onion

Boneless, skinned chicken breast, cut into cubes

500 grams Boneless, skinned chicken breast, cut into cubes

mushrooms, drained and sliced

100 grams mushrooms, drained and sliced

Olive Oil

2 tablespoons Olive Oil

Mozzarella cheese

100 grams Mozzarella cheese

Garlic, finely chopped

2 Cloves Garlic, finely chopped

Tomatoes, diced

3 Mediums Tomatoes, diced

Tomato Paste

30 grams Tomato Paste

Water

1 cup Water

Stuffed Bell Pepper with Tomato Chicken and Rice

Nutritional Facts

14%

Daily Value

284

Kcal/serving

Nutri value

Carbohydrates	20.07 g
Energy	284.5 kcal
Fat	11.85 g
Protein	26.26 g
Fiber	5.63 g
Sodium	158.53 g
Sugar	9.92 g

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Instructions

5 Steps

40'

Total

Preparation

Cooking

Waiting

Step by step

1 of 5

Step 1

Marinate chicken, onions, and mushrooms in paprika, black pepper, and cinnamon. Stir-fry over high heat for 5 minutes.

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2 of 5

Step 2

Over medium heat, sauté the chicken until golden; then add onions, bell peppers, and mushrooms. Season with paprika and cinnamon; and sauté for 5 minutes.

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3 of 5

Step 3

To make the sauce, warm olive oil in a medium saucepan. Sauté garlic until fragrant, then add tomatoes and stir for 5 minutes. Add tomato paste, MAGGI® Vegetable Bouillon cubes, black pepper, and water. Bring to a boil and simmer for 10 minutes over low heat.

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4 of 5

Step 4

Stuff the bell pepper with the chicken mixture and set aside. Arrange on an oven-proof platter. Pour the tomato sauce over it.

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5 of 5

Step 5

Roast in the oven (at 200 °C) for 20 minutes. Add the cheese on top and let it melt. Garnish with fresh cilantro.

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Serving tip

Serve with White Rice.