It was my husbands birthday this week and I wanted to make something a little healthy, spicy and different from the usual Goan Chicken Xacuti, Beef Stew and Pork Sorpatel as I had made it all for Christmas Day lunch. I am sharing with you today my 3 different versions of the final Stuffed Bell Peppers Recipe.
Lower Calories Healthy Version Stuffed Peppers.
For those who love their Cheeses, this one is specially for you 🙂
For me and my Carbs loving friends 🙂
Serving Size: 6
2 lbs of ground chicken
1 medium onion chopped finely
6 medium bell peppers cleaned
5 cloves of diced garlic
1/2 ” ginger chopped finely
2.5 tbsp of Xacuti Masala
8-10 sprigs of cilantro
1/4 cup of water.
salt to taste
Saute chopped onions, ginger and garlic in a pot till the onions are soft. Next add the xacuti masala and saute for 1 minutes.
Add the ground chicken, water and stir it well till no big chucks of meat. Add salt to taste and cook covered on medium heat for 20-25 minutes.
Turn the heat off and add the chopped fresh cilantro. Let cool.
You can also use this recipe for making Chicken Patties if you do not eat beef.
Directions for Stuffed Bell Peppers:
Heat oven to 350F.
Cut thin slice from stem end of each cleaned bell pepper to remove top of pepper. Remove the seeds and membranes.
Apply little salt to the bell peppers on the inside. Place them in a microwaveable dish add 1/4 cup water to the bottom of the dish and microwave for 45 to 60 seconds to soften the peppers a little.
Pour out any liquid from the inside of the bell peppers. Next spoon in the ground chicken in each pepper. If you want you can add the topping of your choice like I did and then baked for 30-35 minutes.
Serve and enjoy while it is still hot.