Here’s the thing about baked stuffed peppers … plenty of people hate them. And when you consider the classic approach to this dish, it’s hard to argue. Tasteless ground beef mixed with white rice and some sort of tomato product? Not particularly exciting.
JAPONICA, SHIITAKE AND CHICKEN STUFFED PEPPERS
Start to finish: 1 hour
Makes 6 servings
6 large red bell peppers
1 cup japonica rice
2 cups low-sodium chicken broth
2 tablespoons butter
5 ounces shiitake mushroom caps, thinly sliced
Kosher salt and ground black pepper
1/4 cup chopped shallots
3 cloves garlic, minced
2 ribs celery, diced
1 small yellow onion, diced
2 cups chopped or shredded cooked chicken
2 tablespoons chopped fresh marjoram or oregano
4 ounces goat cheese, crumbled
Nutrition information per serving: 360 calories; 100 calories from fat (28 percent of total calories); 11 g fat (6 g saturated; 0 g trans fats); 60 mg cholesterol; 43 g carbohydrate; 7 g fiber; 9 g sugar; 24 g protein; 320 mg sodium.
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