Riley Sorenson from Carver, Minnesota earned a trip to the White House as part of the First Lady's "Let's Move" campaign. Riley prepared the dish in the FOX 9 kitchen.
Stuffed Red Peppers
1 cup of fresh spinach
1 medium size red bell pepper
1 chicken breast, grilled or broiled then diced into medium cubes
1 clove of garlic, minced
1/2 cup of tomato sauce
1 green onion, chopped
2 Tbls of grated Parmesan cheese
½ cup of Brown Rice (we use easy steam in bag rice)
Cut off top of red pepper and hollow out the inside. Cook red pepper for 5 minutes in boiling salt water until it's a little bit soft. Drain and set aside to dry.
At the same time, in small pan, sauté the green onion, garlic, spinach and tomato sauce for about 5 minutes until it's cooked down. Add the cooked chicken chunks and mix until well heated.
Stuff red pepper until half full with chicken/spinach mixture. Add a layer of shredded parmesan. Stuff with the remaining mixture and top with more parmesan.
Bake in 400 degree oven for 18 minutes or until red pepper skin is soft.
Steam the brown rice and put the red pepper on top of the rice in a dish to serve.