Toltott Paprika

Bell peppers : 4 nos

Onion, finely chopped : 1 no

Minced chicken: 250 gm

Rice (parboiled) : ½ cup

Egg (beaten) : 1 no

Hot paprika : 1 tsp

Salt : to taste

Black pepper : ½ tsp

Garlic : 1 clove, finely chopped

Sugar : 1 tsp

Mozarella cheese for garnish (optional)

Wash peppers, cut off tops and remove seeds to hollow out. Sprinkle salt and pepper inside the pepper to season cavities. Keep the hollowed pepper and pepper tops aside.

Take a heated pan and 2 tbsp of oil. Add onion, minced chicken, egg, paprika, salt, pepper, garlic and saute it for 8-10 mins. Keep it aside to cool.

Boil rice separately, strain and mix well with the above mixture. Stuff peppers lightly with meat mixture. Sprinkle some cheese to garnish over the stuffed pepper. Cover the holes with cut pepper tops.

Preheat an oven to 180 degree Celsius and place covered peppers inside . You can brush a little bit of olive oil on the exterior of the peppers. Now bake the stuffed peppers for 15-20 minutes. Check, if cooked or else bake for 5 mins more.

Serve peppers with crusty white or rye bread