Pimentões recheados picantes

Ingredientes

• 3 large (red) bell peppers, halved and seeds removed so it’s hollow
• 1 tablespoon avocado oil
• 1/2 smoked turkey (or beef) sausage
• 1 large green bell pepper, diced
• 1 medium onion, diced
• 1 celery stalk, diced
• 1 lb chicken breast, cut into 1-inch pieces
• 1 tablespoon chili powder
• 2 teaspoons Italian seasoning
• 1 teaspoon cayenne
• 2 teaspoons fennel powder
• 3 cups cooked jasmine rice (I used frozen rice as a time saver)
• 1 cup low sodium chicken broth
• 5 tablespoons no salt added tomato paste
• sea salt & pepper to taste
• parsley

Modo de preparo

1. 1

   Before getting started, ensure you have prepped all of the ingredients as listed in the Ingredients section. Set oven to 400F.

2. 2

   Spray the insides of the hollowed out bell pepper halves then place them face down on a baking tray. Bake in the oven for 20 minutes.

3. 3

   Set a large nonstick skillet on medium high heat. Once hot add oil and sausage. Cook for 2 – 3 minutes or until the edges of the turkey are seared, then add in the veggies and cook everything together for an additional 2 – 3 minutes or until the veggies have softened and the onions are slightly brown and translucent.

4. 4

   Make a hole in the skillet and add the chicken breast to the center. Let the chicken cook without stirring or agitating so that it sears, about 2 minutes, then begin tossing everything together in the skillet.

5. 5

   Sprinkle in the seasonings and rice mix everything together, ensuring every grain of rice is covered in the seasoning, then add broth and tomato paste to thicken. It should be a thick and creamy, not watery. Season to taste with sea salt & pepper.

6. 6

   Evenly divide the mixture among the baked bell peppers, then cover the baking tray with foil and bake for 20 minutes, removing the foil for the final 5 minutes of cooking.

7. 7

   These will last for 5 – 6 days in the fridge. NOTE: if you intend to freeze these for future meal preps, I advise you to reduce the baking time by 5 – 10 minutes so that the bell peppers are not too soft before freezing, since thawing them can likely cause wilting as well. Garnish and enjoy!