I’ve always grown and cooked with fresh herbs but never appreciated them the way they deserved prior to dissecting. I simply can’t afford to cook with salt. Period.
I mean, I wasn’t a saltaholic before, by any means, but when you can’t have something it only makes you want it more. For example, the other day I had half a baked potato with sour cream and really missed the ritual of sprinkling salt on, then eating the first bite of starchy, salty, creamy deliciousness.
Okay, enough complaining. It’s all about the herbs and spices which make this stuffed pepper dish a total rock star: parsley, yellow onion, garlic, black pepper and thyme. Oh AND the balsamic glaze….
With Joe’s CauliRice as the main filler it was simple to put together too. I started by browning chicken breast until cooked and setting aside to cool (for people who work it’s always good to cook extra and save time by freezing left-over chicken to use in recipes like this). Then I sautéed diced carrot, zucchini, yellow onion and garlic for about 5 mins-just barely tender because they’re gonna bake later.
Next I cut up the chicken. When the veggies were done I placed everything in a bowl, added the CauliRice and remaining herbs & spices and mixed well.
Time to stuff the peppers! Begin by cutting off the top and coring them. Stuff with chicken and veggie mixture, then bake for 30 mins or until JUST tender.
While the peppers are baking you can make the balsamic glaze. In a saucepan combine balsamic vinegar and raw sugar, then bring to a boil. Whisk constantly until syrupy. Take off heat to cool.
You can drizzle the glaze on a plate or over the top of the pepper. It gives it a nice little kick and makes it look quite pretty.
1 Boneless, Skinless Chicken Breast
1 C. CauliRice (uncooked)
1/2 C. Diced Zucchini
1/2 C. Diced Carrot
1/4 Chopped Yellow Onion
1 Clove Garlic, minced
2 Red Bell Peppers
2 tsp Thyme
2 Tbsp Parsley, fresh and chopped
Black Pepper to taste
1 C. Balsamic Vinegar
1/4 C. Raw Sugar