Creamy Chicken & Beef Stuffed Peppers with Rice

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Wash the bell peppers, slice off the tops, and remove the seeds and membranes. Set aside.

3. 3

   Finely chop the onion.

4. 4

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

5. 5

   Add the ground chicken breast and lean ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 6-8 minutes.

6. 6

   Stir in the cooked white rice, paprika, salt, and black pepper. Mix well to combine.

7. 7

   Pour in the light cream and cook for another 2-3 minutes, stirring until the mixture is creamy and well combined. Remove from heat.

8. 8

   Stir in 1 tablespoon of chopped parsley.

9. 9

   Stuff each bell pepper with the creamy chicken, beef, and rice mixture. Place the stuffed peppers upright in a baking dish.

10. 10

    Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

11. 11

    Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the tops are slightly golden.

12. 12

    Remove from the oven, garnish with the remaining chopped parsley, and serve hot.