Savory Stuffed Peppers - brown rice

Method

• Cook the rice as directed.
• While that's cooking, start water boiling in a pot big enough to hold your four peppers.
• Stir in enough salt to make it as salty as seawater, at least a tablespoon per four quarts.
• When the water boils, add your peppers.
• Let them sit until they're just starting to get soft, about 4 minutes.
• Remove them from the water with tongs and let the peppers drain in a colander while you prepare the good stuff.
• Put about 2-3 tablespoons of butter into a pan and heat over medium high.
• When the butter foams, add in the onions and cook until soft, a couple of minutes.
• Shake some salt over them.
• Stir in the garlic and cook until fragrant.
• Stir in the ground chicken and cook until it's no longer pink.
• Salt it well and add some Worcestershire on it to your liking, I add a lot.
• Put the ground chicken in a bowl and let it sit for a few minutes.
• Stir in the rice.
• Stir in about 3-4 tablespoons of ketchup.
• Add some salt and pepper to taste.
• You have control here!
• Crack the egg on top of the ground chicken mixture and stir it up well.
• Sprinkle salt all over the peppers, inside, outside; stand them up in a 9-inch square baking dish.
• Using a soup spoon, add the stuffing into the peppers, making sure to pack it in tightly.
• If you like shredded cheese, top the peppers with that now.
• You can also add feta cheese right to the mix!
• Bake at 350F for about 30 min or until the peppers have gone somewhat wrinkly all over and your cheese is bubbly.