Stuffed Peppers Indian Style
- 1 1/4 Cups Basmatti or long grain rice
- 1/2 lb. Chicken fillets
- 1 inch Ginger grated or juiced
- 2 Garlic cloves minced
- 3 Tbsp. Oil
- 1 Lemon juiced
- 1-2 tsp. Sugar
- 1/2 tsp. Turmeric
- 2-3 Tbsp. Mint finely chopped
- 6 Bell peppers assorted colors
- Salt and pepper
Par cook rice in salted boiling water 15 minutes and drain.
Chop chicken and mix all the ingredients together except the bell peppers.
Cut stems off of peppers, remove cores and seeds and fill with rice mixture.
Arrange side by side in a shallow baking dish and pour about finger of water at the bottom and bake at 375°F (190°C) for 45-55 minutes or until peppers are tender.