Cut lid off of each pepper. Boil water; add stock, lemon juice and
peppers. Cook 6 min. and drain. Add rice to water, boil 15 min
and strain.
Heat oven to 180°C.
Brown onion in olive oil. Slice breasts to 5 mm, add chicken till
firm. Season and add rice, tomato sauce. Add 2/3 cheese and
basil.
Place peppers in oven dish, spoon in stuffing, sprinkle with cheese
and chili-garlic seasoning.
Bake 30 min. until golden brown. Garnish and serve.
Green salad and Italian bread.
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