Ingredients
For The Peppers:
- 1/2 cup uncooked white rice
- 1 cup water
- 4 large red bell peppers
- 1 tablespoon olive oil plus additional oil to rub the peppers
- 1 pound ground chicken
- 2 ounces full-fat feta cheese
- 1/4 cup parsley minced
- 1/2 teaspoon sea salt (or to taste)
For The Romesco:
- 1/2 large plum tomato
- 1/4 cup slivered almonds
- 1/2 cup jarred roasted red peppers thinly sliced
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon fresh garlic minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cumin
Instructions
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook for 20 minutes. While the rice cooks, heat your grill to high heat.
- Cut the peppers in half lengthwise and scrape out the inner membrane and seeds. Once the grill is hot, place the peppers on the grill and cook until they just begin to turn fork-tender, about 5-10 minutes.
- Heat the oil up in a medium pan over medium-high heat. Add in the chicken and cook until no longer pink inside, about 4-6 minutes. Transfer to a bowl, and add the cooked rice. Mix well.
- Place the 1/2 tomato (for the sauce) into a 3-cup food processor and process until smooth and broken down. Add the remaining sauce ingredients and blend until smooth.
- Stir the sauce into the rice and chicken mixture until well-coated. Then, stir in the feta, parsley, and 1/2 teaspoon of salt.
- Stuff the slightly-cooked peppers with the rice and chicken mixture. Set the grill to medium heat, then place the filled peppers back on the grill.
- Cook, moving around occasionally, until the peppers are nice and fork-tender, about 20-30 minutes.