BRAISED WHITE BEANS WITH CHICKEN STUFFED RED PEPPERS

PORTIONS: 4

HOW TO COOK WHITE BEANS

Let 1 lb. of beans soak covered in water the day before. Next day drain the water. In a deep pot with 5 cups of chicken broth cook the beans, at a moderate flame, until soft for about 1 hour.

INGREDIENTS FOR THE BRAISED BEANS

2½ cups of liquid cook the white beans

1 tbsp. vegetable oil

½ diced onion

2 minced garlic cloves

¾ cup diced red peppers

¾ cup diced celery

1 diced large carrot

2 cups chopped spinach

2 tsp. salt

½ tsp. ground pepper

½ tbsp. chopped parsley

½ tbsp. chopped cilantro

METHOD

In a large frying pan, brown a bit the onions and garlic. Add red peppers, celery and carrots. Let the vegetables until sweat

Add beans with some of the liquid, salt, pepper, parsley and cilantro. Cover the pan and let it cook until vegetables are soft. Add spinach and turn flame off.

INGREDIENTS FOR STUFFED PEPPERS WITH CHICKEN

4 medium size red bell peppers. Sliced off the top and seeded

1 lb. ground chicken

½ diced onion

2 tbsp.  Small diced carrots

2 tbsp. Small diced celery

1 minced garlic clove

½ tbsp. chopped parsley

1 tsp. chopped fresh oregano

1½ tsp. salt

½ tsp. ground pepper

1½ tbsp. bread crumbs

METHOD

Cut off part of the bottom of the pepper to make it stable.

In a bowl mix the chicken with the rest of the ingredients. Stuff the peppers with the chicken mix and place it in a baking dish. Preheat the oven at 375°F.  Cook until the center of the pepper reaches a minimum temperature of 165° F