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Stuffed Red Peppers with Spiced Chicken & Rice


  • 2 large red peppers
  • 4 small boneless chicken breasts
  • 3.5 oz. Thai or Basmati rice
  • freshly grated Parmesan
  • 4 tbsp. O&CO. Spice Mix
  • 12 tbsp. O&CO. Everyday Olive Oil
  • 1 large onion
  • 3 garlic cloves
  • O&CO. Fleur de Sel
  • Black Pepper


  1. Peel and mince the onion and garlic. Cut the chicken breasts into small dice.
  2. Steam the rice until tender, but still firm. Drain, if necessary.
  3. Heat 8 tbsp. O&CO. Basic Olive Oil in a large skillet over high heat. Sauté the onion and garlic until golden. Stir in the spice mix and chicken pieces.
  4. Lower the heat and cook for 10 minutes, stirring occasionally. Add the rice and cook for another 15 minutes, stirring often.
  5. Remove from the heat and stir in the Parmesan cheese. Adjust seasoning to taste with salt and pepper.
  6. Halve the red peppers, discard the core and seeds. Stuff each half with a quarter of the chicken and rice mixture. Arrange the pepper in a baking sheet and drizzle with the remaining 4 tbsp. of O&CO. Basic Olive Oil. Bake for 25 minutes at 350° F.
  7. Serve accompanied by a simple green salad dressed with O&CO. Lemon Oil and O&CO. Balsamic Vinegar.