Baby Stuffed Peppers

These puppies make me happy purely by the colors. When you just look at this dish doesn't it put you in a good mood? What's even better is today I am going to the store to get little baby seeds so I can get a head start on our gardennnnn! I'm going to get so many types of peppers (and tomatoes, cucumbers, etc) then I can just have a bunch of these right outside.

This past Saturday I went to an Italian potluck. I definitely brought a dessert but I really wanted to make a dinner dish too. I had to throw something unexpected in there. I love stuffed peppers so I decided to make those on a smaller scale so they were a bit more party friendly. One thing this meant though was I had a lot to carry to my friend's place. She lives in downtown Annapolis so parking is limited which means long walks to her place sometimes. On the walk home, somehow all the dishes ended up in a box being balanced on top of my boyfriend's head while we sang the Lion King song... I have no idea what to even say about that except it made the walk home much more enjoyable.

Baby Stuffed Peppers
Yield ~25 baby peppers

25 baby sweet peppers
3/4 cup uncooked rice
1/2 cup parmesan cheese
1 lb ground chicken
1 onion diced
1 tsp red pepper flakes
1 tsp Italian seasoning
2 cloves garlic
1 can tomato sauce (~15 ounces)
1 tablespoon worcestershire sauce
dash salt and pepper

Preheat oven to 350 degrees. Boil 3/4 cup rice with 1 1/2 cups water until cooked. In another pan spray with vegetable or canola oil and add in ground chicken, onions, and garlic on medium high. Keep on heat until chicken is cooked through. Once rice and chicken are cooked add them to a bowl and mix in the parmesan cheese, red pepper flakes, Italian seasoning, worcestershire sauce, half the can of tomato sauce, and salt and pepper. Place the baby peppers in a casserole dish and then fill them with the filling. This could also be used for regular sized green peppers. It should make about 5 or so. Once you have filled all the peppers fill the dish about 1/2 inch with water and pour the rest of the tomato sauce on the peppers. Place uncovered dish in oven and bake for about 45 minutes.

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