1 pound lean minced chicken
2 yellow peppers
1 red pepper
1 green pepper
1 jalapeno pepper, seeded and chopped
1/4 cup barbecue sauce
1 c. barbecue sauce
2 cups blanched basmati rice, cooked
1 medium egg
1 cup sliced mushrooms
1 cup shredded carrots
1 c. ground cumin
8 sprigs of parsley (optional garnish)
Preheat the oven to 350°F (175°C).
Cut the peppers in half vertically through the tail and discard the seeds and inner membranes. Keep the tails as they help keep the stuffing inside the peppers, while looking good.
Mix the minced chicken with the cooked rice and other ingredients.
Fill the pepper halves generously with the chicken and rice mixture. Place them in a baking dish and pour a cup of water into the bottom of the dish.
Bake for 45 minutes or until the stuffed peppers are fully cooked through and the meat is no longer pink