Stuffed Bell Peppers are a very flavorsome entrée for your next dinner party. Very quick and easy to make. The recipe calls for curry powder and you can take your choice, though I recommend the yellow Malaysian curry powder as being milder than the Thai ones. Use chicken breast rather than thigh.
| Ingredients | Serves 6 |
| Medium green bell peppers | 6 |
| Cooked rice | 2 cups |
| Cooked cubed chicken | 2 cups |
| Chopped celery | 1 cup |
| Chopped onion | ¼ cup |
| Mayonnaise | 1 cup |
| Curry powder | 1 tspn |
| Salt | ½ tspn |
| Ground black pepper | dash |
Cooking Method
Cut tops off peppers; remove seeds and membranes. Cook peppers in enough simmering water to cover them for 10 to 15 minutes. Drain. Combine cooked rice, chicken, celery, and onion in a mixing bowl. In a separate bowl, combine mayonnaise, curry powder, salt and pepper. Gently toss together the mayonnaise mixture with rice and chicken mixture. Fill peppers; place in a greased shallow baking dish and pour a small amount of water in the baking dish, enough to cover the bottom. Bake chicken stuffed peppers at 350° for 30 minutes, or until stuffed peppers are tender.
