Stuffed Peppers with Ground Chicken
Tonight I made stuffed peppers. I used a mixture of ground chicken, onions, celery, garlic, diced fresh tomatoes and rice as the filling. Topped with montery jack cheese and broiled to perfection.
I cut off the tops of the red peppers, halved the yellow pepper and removed the seeds. Then I brushed with oil and grilled on the BBQ til slightly charred and beginning to soften. For the filling I first browned some diced onion, then added diced celery, chopped garlic and sauteed until translucent. I seasoned with salt, pepper, Watkins Chicken Seasoning, and an Italian Seasoning blend – I also added several generous shakes of turmeric because this is the Arthritis Kitchen after all and turmeric is high on the list if inflammation reducing ingredients.
To this mixture I added about 1 cup cooked rice and some fresh diced tomatoes. Topped with grated cheese. Bake at 350 until bubbly, then broil until cheese is slightly browned. Grilling the peppers added such a great favor to this dish.
Arthritis Kitchen Tip – Breaking up ground meat in the pan. Ground chicken is rather sticky when beginning to brown. I was needing to do way too much hand work with a spoon to break it up. I grabbed my potato masher and worked through the mixture without having to do a lot of hand or wrist movements. I’ve seen a device designed to do just that – break up ground meat in the pan. Until I have one of those, using the potato masher is my cooking with arthritis tip of the day to save strain on your hands and wrists.
Posted on October 3, 2009, in Anti-imflammatory ingredients, Foods Known to Help Arthritis, Low Carb, Recipes / Cooking, Tips for Cooking with Arthritis, Uncategorized. Bookmark the permalink. 2 Comments.