Ingredients and Weight:
- 8 green peppers (weight varies depending on size)
- 2 pounds ground chicken meat
- 1 cup cooked white rice
- 1 cup chopped onions
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 can (15 oz) cream of mushroom soup
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Slice the tops off the green peppers and remove the seeds. Arrange the peppers in a baking dish.
- In a bowl, mix the ground chicken meat, cooked white rice, onions, garlic, salt, and black pepper.
- Fill the green peppers with the meat mixture.
- Pour the chicken broth into the baking dish around the peppers.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and pour the cream of mushroom soup over the peppers.
- Return to the oven and bake for another 15 minutes until the soup is bubbling and the peppers are tender.
Nutritional Information:
(Based on average weight of ingredients)
Calories: Approximately 450 per serving (assuming one-eighth of the dish per serving)
Fat: 25g
Carbohydrates: 20g
Protein: 30g
Dish Characteristics:
- Creamy and rich flavor from the combination of chicken and mushroom soup.
- Green peppers provide a crunchy contrast to the creamy soup.
- Ground chicken meat and cooked white rice create a hearty filling.
User Comments:
- "This dish was delicious! The combination of flavors was perfect."
- "My family loved the Stuffed Green Pepper Soup. It was a great way to use up leftover cooked rice."
- "I was skeptical about the cream of mushroom soup as an ingredient, but it really added a rich flavor to the dish."
Special Precautions and Tips:
- Be sure to bake the peppers long enough so they are tender but not overcooked.
- Use fresh ground chicken meat for best results.
- Adjust the seasoning according to taste.
- This dish is suitable for a colder weather meal as it is quite hearty and rich in flavor.
