Green Pepper with Squash and Rice

Name: Green Pepper with Squash and Rice
Yield: 12
Ingredients: 500g of squash; 6 medium green peppers; 4 cloves of garlic, minced; 1/2 cup of chopped onion; 4 tablespoons of olive oil; 1 1/2 cups of rice (300g); 4 cups of chicken broth; 1 pound of boneless chicken breast, cut into cubes; 3 tablespoons of chopped fresh parsley; Salt and black pepper to taste; Olive oil for serving

1
500g of squash
2
6 medium green peppers
3
4 cloves of garlic, minced
4
1/2 cup of chopped onion
5
4 tablespoons of olive oil
6
1 1/2 cups of rice (300g)
7
4 cups of chicken broth
8
1 pound of boneless chicken breast, cut into cubes
9
3 tablespoons of chopped fresh parsley
10
Salt and black pepper to taste
11
Olive oil for serving

Ingredients

1
500g of squash
2
6 medium green peppers
3
4 cloves of garlic, minced
4
1/2 cup of chopped onion
5
4 tablespoons of olive oil
6
1 1/2 cups of rice (300g)
7
4 cups of chicken broth
8
1 pound of boneless chicken breast, cut into cubes
9
3 tablespoons of chopped fresh parsley
10
Salt and black pepper to taste
11
Olive oil for serving

Directions

1
Clean the squash and cut it into slices
2
Cut the green peppers in half lengthwise, remove seeds, and reserve
3
Soak the green peppers in enough water to cover for 5 minutes, then drain and reserve
4
Fry the garlic and onion in olive oil until softened
5
Add the rice and cook at high heat until lightly toasted
6
Add the chicken broth, stir, and bring to a boil
7
Then reduce heat and simmer for 10 minutes or until the liquid has been absorbed
8
Add the squash, chicken, and cook for about 5 minutes at high heat or until tender
9
Stir in parsley and season with salt and black pepper to taste
10
Stuff the green peppers with the cooked mixture and place them in a baking dish coated with olive oil
11
Drizzle with a little olive oil, cover with aluminum foil, and bake in a preheated oven at 250°C for 20 minutes or until the peppers are tender
12
Serve 12 portions.