Stuffed peppers with rice and chicken

Ingredients for 6 servings:

• 6 large bell peppers
• 500 g chicken breast
• 250 g rice
• 3 onions
• 2 cloves garlic
• 1 tbsp paprika powder, sweet
• 4 tsp vegetable broth (Vegeta)
• 500 ml water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A recipe from Bosnia, from mothers

Cut the chicken breast and onions into approximately 1 cm cubes and roughly chop the garlic. Fry everything in oil until the onions are translucent. Now add the rice and fry. When the rice is translucent and the onions are lightly browned, add the paprika. Mix well and sauté briefly, then deglaze with half a liter of water. Now add the Vegeta and let the ingredients simmer until the rice is soft and the mixture has a creamy consistency (add more water if necessary). Season with paprika and Vegeta if necessary. It is important that there is still some liquid in the mixture. If the rice is too grainy, the dish will be too dry. Now make a circular cut in the peppers near the stem, remove the stem and inner walls, and fill the pods tightly with the mixture. Place the peppers in a greased baking dish and drizzle with a little oil. Place in the oven at 200°C for about 35 to 45 minutes. When the skin of the peppers comes off and they turn brown, the meal is ready.