Chicken and Feta Stuffed Peppers

My Mom Boss asked me to make this recipe from her recipe box. The original recipe recommends cutting the sweet bell peppers in half but I like making stuffed peppers as full bell peppers. I just increased the par cooking and final cooking a bit. We also put them in the freezer to reheat as a quick dinner at a later date.

You Will Need:

1/4 Cup Olive Oil (divided and to grease baking dish)
4 Red Bell Peppers (seeds and ribs removed)
1 Pound Ground Chicken
1 Medium Onion (peeled and chopped)
2 Cloves Garlic (minced)
2 Tablespoons Golden Raisins
1/2 Bunch Fresh Basil (chopped and divided)
1 Cup to 1-1/2 Cup Crushed Tomatoes
1/2 Cup Feta (crumbled to garnish)

What to Do:

1. Preheat the oven to 375 F. Grease 9 x 13-inch baking dish with olive oil.

2. Cut off the top of red peppers. Remove the seeds and ribs. Place the red pepper boats inside the baking dish.

3. Drizzle the boats with olive oil and season with salt and pepper.

4. Bake for 15 minutes. Remove from oven and allow to cool.

3. Heat a large sauté pan with olive oil over medium-high heat. Add ground chicken and cook until browned, about 7 minutes.

4. Add the onion and garlic until the onion is almost tender, about 4 minutes.

5. Add the golden raisins and tomatoes and stir to combine, allow to cook for 2 minutes. Season with salt and pepper. Remove from heat and stir in half the basil.

5. Divide and put the mixture in the peppers. Top with feta.

6. Add half cup of water to the bottom of the pan and cover with foil. Bake for 30 minutes until peppers are tender and filling is hot.

7. Remove foil and bake for an additional 5 minutes until the cheese is golden brown.

8. Remove and garnish with basil.

References:

Daphne’s Stuffed Peppers by My Mom Boss

Photo by Stephanie Felzenberg