Jacksonville Bell Peppers

Cooked in ketchup, these slow-cooked gluten-free stuffed bell peppers are juicy and absolutely delicious! The main ingredients in this dish are ground chicken and rice, which not only create a filling meal but a wonderful flavor you won’t soon forget. These peppers are best served with plenty of sour cream and a sprinkling of chopped jalapeno peppers!

Prep time: 15 minutes | Cooking time: 8½ hours | Servings: 8

Image: lmlienau/flickr.com

Ingredients

  • 2 pounds ground chicken
  • 8 red bell peppers
  • 2 cups (500ml) gluten-free ketchup
  • ½ cup (100g) white rice
  • 2 tablespoons olive oil
  • 4 shallots, chopped
  • 1 carrot, grated
  • 2 tablespoons tomato paste
  • ½ teaspoon dried thyme
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste
  • 2 cups (500ml) water
  • 2 bay leaves

Directions

  1. For your filling: Heat your olive oil in a skillet over a high heat
  2. Stir in your shallots and sauté them for about 5 minutes until they have softened. Add your carrot and tomato paste and remove it from heat.
  3. Let the mixture cool down a little, then stir in your chicken, rice, thyme and parsley, as well as some salt and pepper to taste.
  4. For your peppers: Cut the top of each bell pepper and remove the core.
  5. Stuff each pepper with your chicken mixture and place it in your crockpot.
  6. Pour your water and ketchup in the pot and also add the bay leaves.
  7. Switch on your crockpot and cook your stuffed bell peppers on ‘low’ for 8½ hours.
  8. Serve your peppers warm and topped with sour cream.

Calories: 346 | Fat: 12.5g | Protein: 35.9g | Carbohydrates: 21.3g | Fiber: 4g | Sugar: 8.5g

(per serve)

This recipe is an excerpt from the cookbook Make Me Gluten-free… 101 Crockpots!, which is available below!

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