Easter Treat; Roasted stuffed bell peppers with rice and chicken

Easter is a period to celebrate the resurrection of our lord Jesus,it also a period to spend time with  family and friends. give your family a special treat with this delicious  Roasted stuffed bell peppers with chicken and rice dish.

 
Its very easy to prepare, let the cooking begin.....


Ingredients:
180g chicken, cut into 1/2-inch pieces
1 large clove garlic, grated
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium red, yellow and green bell peppers
1/2 small onion, finely chopped
1/2 small green bell pepper, finely chopped
1 cup rice
2 cups chicken stock

 

Preparation:
 
1. Combine the chicken, garlic, 1 tablespoon vegetable oil, 1/2 teaspoon salt and pepper in a bowl, and stir to combine. Let the chicken marinate for at least 15 minutes.
2. Prepare the pepper cups by cutting the tops off of them. Try and make the cups as deep as possible, but make sure you leave enough pepper on top so that the lid does not fall apart. Scrape out the seeds and membranes with a spoon.
3. Drizzle 1 tablespoon of vegetable oil over the pepper cups and lids, and rub with your fingers to coat evenly. Sprinkle with salt and pepper.
4. Preheat the oven to 350 degrees F (175 C). Heat a frying pan over medium high heat until hot, and then add the marinated chicken. Brown the chicken on one side, and then flip and brown the other side. Transfer the chicken to a plate, leaving as much oil in the pan as possible.
5. Add the onions and chopped green bell peppers, and sauté until tender and caramelized, adding more oil if needed. Add the rice, and stir until the rice absorbs some oil and becomes translucent.
6. Add the chicken stock, 1/2 teaspoon salt and cook, stirring constantly until the rice swells up and the mixture becomes thick enough. Turn off the heat, and stir in the reserved chicken.
Stuff the peppers with the chicken and rice mixture, and affix the lids.
7. Bake the peppers until they are tender (about 30-40 minutes). Meal is ready.