The traditional Romanian stuffed peppers... but simpler and healthier!

Romanian Stuffed Peppers with Ground Chicken & Rice (Ardei umpluţi)

INGREDIENTS

1. 8 peppers of the desired color or mixed, and that can stand upright
2. 1 lb (454 g) of lean ground chicken meat
3. 100 g (1/2 cup) washed long-grain rice
4. 2 medium finely chopped onions
5. 1 finely chopped celery branch
6. 1 tbsp finely chopped fresh dill
7. 1 tbsp finely chopped fresh parsley
8. 1 tsp sweet paprika (optional)
9. 2 tbsp olive or canola oil

INGREDIENTS (sauce)

1. 3 tbsp olive or canola
2. 2 medium finely chopped onions
3. 1 cup tomatoe sauce
4. fresh basil
5. salt and freshly ground pepper to taste

PREPARATION

1. With the rack in the middle position, preheat the oven to 350 °F (175 °C).
2. Wash the peppers, make a cap in the stalk area, remove the stalks and clean them well of seeds and ribs. Reserve peppers & caps.
3. Boil the rice al dente (still firm), rince with cold water and drain. Set aside.
4. While mixing constantly, grill the chopped onions and celery in hot oil until onions turn golden.
5. Add the rice, the dill and the parsley while mixing well. Simmer for 3-5 minutes.
6. Add the ground meat and cook while mixing until the meat is half cooked (brownish).
7. Fill the peppers with the composition obtained, cover them with their caps and place them standing in a deep pan coated with oil.
8. Cover the pan and cook for about 50 minutes or until the peppers are tender (prick with a fork to test them).
9. At the end, place the peppers on plates, remove the caps, pour sauce on them, place the caps back and serve.

PREPARATION (sauce)

1. Simmer the chopped onions in hot oil until they turn golden.
2. Gradually add the tomato sauce, salt, pepper and basil while mixing well.
3. Simmer the sauce for about 10 minutes while mixing from time to time.