Peel with Zeal
Cut the top of the peppers and set them aside.
Hollow out the peppers by removing the seeds and veins.
Add the peppers to the baking dish and bake without the caps.
Brown the ground chicken and sauté the filling ingredients.
Add the fillings inside the hollowed peppers and push down the rice mixture.
Pour the chicken stock into the pan, cover it with aluminum foil, and bake.
Barbecue Chicken Zucchini Boats
Vegetarian Thai Green Curry