Stuffed Peppers Garam Masala Chicken and Rice

Twice Baked

Turned our recent leftovers into a dish which Tom really liked.  This would be good to take to a pot-luck dinner or include in a party buffet. 

First time, I made a batch of small peppers.  And the second time I made full size peppers. 

Either way, they are a filling, satisfying meal --- with veggies, starch and protein all in one.  

---Barbara

Stuffed Peppers with Garam Masala Chicken and Rice

Makes 8 

Chicken Garam Masala, cooked and refrigerated
Popping Green Beans, cooked and refrigerated
basmati rice, 2 cups, cooked and refrigerated
8 red, orange and yellow bell peppers
1/2 cup cilantro, washed and chopped
6 ounces goat cheese
olive oil
salt

Make the chicken garam masala recipe, the popping green beans recipe, and the rice ahead of time, and refrigerate overnight.

Preheat the oven to 350 degrees.

Wash and dry the bell peppers well.  If you don't, they will steam instead of roasting.

Cut a slice off the top, remove the seeds and bitter seams inside, then remove the stalk from the top, leaving a whole in the top.

Give the outside of the peppers a light coating of olive oil, and sprinkle the inside walls with salt.

Set aside.

Use a roasting pan or casserole with sides to help keep the peppers upright.  You can also put the tops on the bottom of the roasting pan and then put the stuffed peppers on the tops which often keeps them upright.

Remove the chicken thighs from the coagulated tomato sauce and chop them up into bits, about 1/4 inch dice.  Set aside the remaining sauce for future use.

Remove the green beans from their popping mustard sauce, and chop them up.  Keep the sauce.

In a mixing bowl, add the cold basmati rice.  Add the mustard seed sauce from the green beans, and mix it all together well.

Add the cilantro to the rice and mix.

Add the green beans and chopped chicken and mix it all together well.

Pack each pepper with the mixture and place it upright in the pan.

Spoon the thick garam masala tomato sauce from the chicken on top of each one.  Divide it up as evenly as possible.  You don't need a lot but at least a spoonful for each pepper.

Bake for 45 minutes to an hour, depending on the size of your pepper.

Remove from oven and let cool completely.  Can be made a day ahead.

Preheat the oven again to 350 degrees.

On top of each of the peppers, add a smear of goat cheese.

Bake again for 45 minutes or until the cheese on top starts to brown. May take up to an hour. They are already cooked from the first bake.  Your goal the second time is to heat them through completely and let the peppers roast some more, and make everything toasty and crispy.

Serve hot, and be careful not to burn your mouth.

---Barbara