Cook Time: 45 minutes
Total Time: 45 minutes
- 6 medium green bell peppers
- 2 cups cooked rice
- 2 cups cooked cubed chicken
- 1 cup chopped celery
- 1/4 cup chopped onion
- 2 tablespoons chopped pimiento, drained
- 1 cup mayonnaise, or as desired
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- dash pepper
Heat the oven to 350° F (180° C/Gas Mark 4).
Cut tops off peppers; remove seeds and membranes. Cook peppers in simmering water to cover for 10 to 15 minutes. Drain.
Combine cooked rice, chicken, celery, onion, and pimiento in a bowl.
In a separate bowl, combine mayonnaise, curry powder, salt and pepper.
Gently toss mayonnaise mixture with rice and chicken mixture.
Fill peppers; place in a greased shallow baking dish and pour a small amount of water in the baking dish, enough to cover the bottom.
Bake 30 minutes, or until the peppers are tender and filling is hot.
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