6 large red bell peppers
1 cup japonica rice
2 cups low-sodium chicken broth
- UW tops new list of best western universities
- Microsoft co-founder says he found sunken Japan WWII warship
- Moneytree leads push to loosen state's payday-lending law
- Should UW stick with coach Lorenzo Romar?
- Doughnut wars: Seattle sweets vs. Portland pastries
Most Read Stories
2 tablespoons butter
5 ounces shiitake mushroom caps, thinly sliced
Kosher salt and ground black pepper
¼ cup chopped shallots
3 cloves garlic, minced
2 ribs celery, diced
1 small yellow onion, diced
2 cups chopped or shredded cooked chicken
2 tablespoons chopped fresh marjoram or oregano
4 ounces goat cheese, crumbled
1. Heat the oven to 350 F. Coat a 9- by 9-inch baking dish with cooking spray.
2. Slice ½ inch off the top of each pepper, then scoop out and discard any seeds and ribs. Set aside.
3. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce to a simmer, cover and cook for 35 to 45 minutes, or until all the broth is absorbed.
4. While the rice cooks, in a large skillet over medium-high melt the butter. Add the mushrooms and season with a pinch of salt and pepper. Cook until most of the water has been released from the mushroom and has evaporated, six to eight minutes. Add the shallots, garlic, celery and onion and continue to cook until the onion and celery are tender, another five to six minutes.
5. In a large bowl, combine the rice, mushroom mixture, chicken, marjoram and goat cheese. Season with salt and black pepper. Spoon the mixture into the peppers and place in the prepared baking dish. Bake for 30 minutes, or until the peppers are tender.
— Alison Ladman, The Associated Press