What better excuse to load up on cheese than stuffed bell peppers? Cheese has always been a weakness of mine, but I tried to minimize the amount I put in this recipe.
To make this I used:
1 cup rice
3 bell peppers (cut in half)
2 cloves garlic
1/4 cup corriander
1/4 cup Mozzarella cheese
Salt and Pepper to taste
Preheat the oven to 350˚ F
In a large pan, add a tablespoon of oil, add the onions, garlic, and coriander, and add the chicken. Mix until golden brown.
Add 2 cups of water and allow it to simmer. Add the rice and mix well. Reduce the heat, and stir frequently to prevent it from sticking to the pan.
Once cooked add some salt and pepper to taste, and scoop a portion of rice and put it into each of the halved bell peppers. Sprinkle mozzarella cheese on top of each of them and place them in the oven for about 20 minutes or until the bell peppers are soft.