Entree: Greece – Γεμιστά με κοτόπουλο και καστανό ρύζι ➤ Gemistá me kotópoulo kai kastanó rýzi (Greek stuffed peppers and tomatoes with chicken and brown rice)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
55 min
Additional
5 min
Total
1 hr 15 min
Ingredients
- 1 lb (454 g) ground chicken (from approx. 1 lb / 454 g boneless skinless chicken breast, minced)
- 1 cup (185 g) long-grain brown rice, uncooked
- 3 medium bell peppers (mixed red and green), tops cut off and seeded
- 4 medium tomatoes, tops cut off and pulp reserved and chopped (about 3 cups / 450 g)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium zucchini, grated or finely diced
- 1/4 cup (60 ml) olive oil
- 1/4 cup (35 g) mixed nuts or pine nuts, lightly toasted
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 g) dried oregano
- 1/4 cup (15 g) fresh parsley, chopped
- Salt to taste
- Black pepper to taste
- 1 cup (240 ml) low-sodium chicken broth (for baking)
Instructions
1. Preheat oven to 375°F (190°C). In a skillet heat half the olive oil and sauté onion and garlic until soft. Add ground chicken and cook until no longer pink, breaking it up. Stir in grated zucchini and cook 2 minutes.
2. Add uncooked brown rice, chopped reserved tomato pulp, tomato paste, oregano, parsley, half the toasted nuts, salt and pepper; stir to combine. Remove from heat—mixture will be slightly loose because rice will finish cooking in the oven.
3. Stuff each hollowed bell pepper with the chicken and rice mixture, packing gently. Place stuffed peppers upright in a baking dish. If you like, hollowed tomato tops can be filled and placed on top; otherwise scatter extra chopped tomato around peppers.
4. Drizzle remaining olive oil and pour chicken broth into the dish around the peppers (not directly over stuffing). Cover tightly with foil and bake 45–55 minutes until peppers are tender and rice is cooked through.
5. Remove foil, sprinkle remaining toasted mixed nuts over the stuffed peppers, and bake uncovered 5–10 minutes. Let rest 5 minutes before serving.
