Stuffed Green Peppers

Ingredients
5 green peppers
1 cup rice
1 medium sized chopped onion
2 garlic cloves, minced
1'' ginger, minced
2 tbsp butter
1/2 tsp chilli powder
1/2 tsp tumeric powder
1 tsp coriander powder
1 tsp salt
1 lb ground chicken
3 cups chicken broth
1/4 cup finely chopped carrots
1/4 tsp dried basil
1/4 tsp dried thyme
1 cup diced tomatoes
1 cup chopped fresh mushrooms

Method

Cut tops off peppers; remove seeds and discard.
Chop the pepper tops into small pieces and keep aside.
In a large vessel, parboil peppers in boiling salt water for 3 minutes.
Ensure they are fully immersed.
Drain and rinse in cold water. Place upside down on paper towels; set aside.

In a large saucepan, saute the onion, garlic and ginger in butter until tender.
Add coriander, chilli, tumeric powder and salt and saute for a minute.
Add the chicken and cook till chicken changes color..
Add 2 cups broth, rice, carrot, chopped peppers, basil and thyme
Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the rice is almost tender.
Remove from the heat; stir in the tomatoes, mushrooms and remaining broth

Preheat oven to 350 deg C
Spoon rice mixture into the peppers; place in a greased baking dish. Spoon the remaining rice mixture around peppers.
Cover and bake for 25-30 minutes or until the peppers are tender and filling is heated through

Serves: 5