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Gbejna stuffed bell peppers
Serves
Ingredients (makes 5 stuffed bell peppers)
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5 bell peppers
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400g minced chicken breast
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100g cup uncooked rice
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1 1/2 cups water
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2 tbsp tomato paste
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1 cup cherry tomatoes
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1 medium onion, chopped
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½ leek, chopped
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1 vegetable cube
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2 tbsp Worcestershire sauce
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1 Benna Gbejna Bajda (White Cheeselet)
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A handful of fresh parsley, chopped
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Olive oil
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Salt & pepper
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Garlic powder
Method
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Heat a drizzle of olive oil in a pan. Add the chopped leeks and onions, and sauté until soft.
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Add the minced chicken and cook until it starts to release some liquid.
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Stir in cherry tomatoes, garlic powder, and Worcestershire sauce. Cook for a few minutes until the tomatoes soften.
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Mix in the tomato paste, fresh parsley, salt, and pepper.
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Add the rice and water. Lower the heat and stir gently until the rice is fully cooked and the mixture thickens.
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Stir in the grated Gbejna
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Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the rice mixture. Add more gbejna on top.
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Place them in a baking dish, drizzle with olive oil, and bake until the peppers are tender and slightly browned on top.
