100 gr rice
75 gr cashew nuts
125 g mushrooms, sliced
250 g chicken thighs, diced
dash of soy sauce
3 spring onions, in rings
½ teaspoon sambal (to taste)
2 cloves of garlic, finely chopped
dash of wok oil
Heat the oven to 200 degrees. Cook the rice according to the package. Meanwhile, half the peppers and remove the seeds and seeds. Place the peppers in the baking dish. Heat the wok oil in a wok and add the chicken and garlic. Add a little soy sauce and stir in a little sambal to taste. Bake the chicken for about 5 to 8 minutes. Add the mushrooms and spring onions and fry for a further 2 minutes. Stir in the rice and cashew nuts. Fill the peppers with the oriental mixture and place the peppers in the oven for another 20 minutes. Nice with some prawn crackers.
Keep about 2 half bell peppers per person, a big eater can eat 3.
Watch the video of the recipe here. If you want to be kept informed of new videos from LeukRecepten, subscribe to my Youtube channel.
Video stuffed peppers
Source: Leukerecepten by leukerecepten-nl.
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