1-2tablespoonfavorite hot sauceIf desired for extra spiciness
4bell peppersany color
Optional for serving: Hot Sauce, spicy chili flakes, fresh chopped herbs
Preheat oven to 350 degrees.
Heat the oil in a large pan to medium heat. Season the chicken with a pinch of salt and pepper, then add to the pan. Cook for 6-8 minutes, stirring occasionally, until the chicken is mostly cooked through. Transfer cooked chicken to a plate and set aside.
Add the onion and jalapeno peppers to the same pan and cook for 5 minutes to soften. Add garlic and cook another minute, until you can smell the gorgeous garlic.
Add the rice and stir. Cook for a couple minutes, stirring frequently, to very lightly brown the rice.
Stir in tomato paste, vegetable broth, smoked paprika, cayenne, oregano, salt and pepper, and hot sauce if using. Stir and bring to a quick boil.
Reduce heat and simmer uncovered for about 20 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you love the texture.
While the rice is cooking, bring a large pot of water to a boil. Slice the tops off of the bell peppers and remove the innards. Slice them in half lengthwise Boil them for 5 minutes to slightly soften.
Stir the Parmesan cheese and reserved chicken into the rice mixture.
Stuff each pepper full. You may have extra stuffing, depending on the size of your peppers. Save for another use or serve on the side of the stuffed peppers. Placed peppers on a lightly oiled baking sheet and bake for 30 minutes, or until the peppers are softened.
Top with your favorite hot sauce, fresh chopped herbs and spicy chili flakes and serve immediately.
This makes 4 good sized stuffed peppers. Plan accordingly!Heat Factor: Mild-Medium, though you can really spice these up with a great hot sauce.