Ingredients:
For the peppers:
6 bell peppers (any color), halved and seeded
6 tablespoonsolive oil
Kosher salt, to taste
Black pepper, to taste
For the stuffing:
1 cupbasmati or other long-grain white rice (about 3 cups when cooked)
1 medium yellow onion, finely chopped
2 medium zucchini, diced (about 2 cups when cooked)
12 slices (about 2 ½ cups) Boar’s Head FireSmith™ Flame Grilled Chicken Breast, small diced
¼ teaspoonsdried oregano
2 tablespoonsfresh parsley, washed and finely minced
3 tablespoonsolive oil, divided
1 teaspoonkosher salt
½ teaspoonsfreshly ground black pepper
Juice of 1 lemon
6 slices Boar’s Head Vermont White Cheddar Cheese, small diced
Sour cream, to garnish
Directions:
Bake the peppers: Rub the outside of the peppers with 1 tablespoon olive oil each, and salt and pepper to taste.
Place peppers on a parchment-lined sheet pant. Tent with foil and roast at 425°F for 25 to 40 minutes, or until tender.
Make the filling: Cook the rice according to the package instructions and set aside.
Season with diced zucchini with 1 teaspoon salt, then lay it on a paper towel-lined tray and allow to sit for 10 minutes. This will absorb some of the zucchini’s water and make it crispier when sautéed.
For the rice seasoning, heat a small sauce pan on medium heat and add 2 tablespoons olive oil. When the oil is hot and shimmering, add the diced onion and cook over medium-low heat until the onions are softened, about 5 to 10 minutes. Do not brown the onions.
Heat a sauté pan over medium high heat and add remaining 1 tablespoon olive oil. Sauté the zucchini, turning occasionally to cook evenly on all sides, about 5 to 10 minutes until golden brown. Take care not to burn them!
Once the peppers are pre-baked, it is time to stuff them. In a large bowl, combine the rice, cooked onions and zucchini, oregano, and parsley with the diced chicken. Gently fold everything together and spoon the filling into the peppers, about ½ cup of filling per pepper half (or closer to ¼ cup for smaller peppers). Top with the diced Boar’s Head Vermont White Cheddar Cheese. Place the peppers back on the parchment-lined baking sheet. Broil on low for 2 to 4 minutes, just to melt the cheese.
Top peppers with a dollop of sour cream and serve warm.