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Chicken and Rice Stuffed Peppers

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3 cups inner chicken fillets (cubed)
200g sliced onions
3 cups water or chicken stock 
6 medium green, yellow or red bell peppers 
2 cups cooked rice
1 cup chopped celery
2 tbsps chopped pimiento, drained
1 cup mayonnaise, or as desired
1 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
 
N.B. Items in bold are available at all MF outlets.
 
Boil chicken cubes in water or chicken stock until tender. Remove from liquid and put aside.
 
Cut pepper tops off; remove seeds and membranes. Cook peppers in simmering water to cover for 10 to 15 minutes. Drain.
 
Combine cooked rice, chicken, celery, onion, and pimiento in a mixing bowl.
 
In a separate bowl, combine mayonnaise, curry powder, salt and pepper. Gently toss mayonnaise mixture with rice and chicken mixture.
 
Fill peppers; place in a greased shallow baking dish and pour a very small amount of water in the baking dish, enough to cover the bottom.
 
Bake chicken stuffed peppers at 350°F for 30 minutes, or until stuffed peppers are tender. Serve with garden salad.
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