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1
Cook the rice as directed.
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2
While that's cooking, start water boiling in a pot big enough to hold your four peppers.
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3
Stir in enough salt to make it as salty as seawater, at least a tablespoon per four quarts.
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4
When the water boils, add your peppers.
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5
Let them sit until they're just starting to get soft, about 4 minutes.
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6
Remove them from the water with tongs and let the peppers drain in a colander while you prepare the good stuff.
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7
Put about 2-3 tablespoons of butter into a pan and heat over medium high.
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8
When the butter foams, add in the onions and cook until soft, a couple of minutes.
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9
Shake some salt over them.
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10
Stir in the garlic and cook until fragrant.
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11
Stir in the ground chicken and cook until it's no longer pink.
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12
Salt it well and add some Worcestershire on it to your liking, I add a lot.
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13
Put the ground chicken in a bowl and let it sit for a few minutes.
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14
Stir in the rice.
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15
Stir in about 3-4 tablespoons of ketchup.
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16
Add some salt and pepper to taste.
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17
You have control here!
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18
Crack the egg on top of the ground chicken mixture and stir it up well.
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19
Sprinkle salt all over the peppers, inside, outside; stand them up in a 9-inch square baking dish.
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20
Using a soup spoon, add the stuffing into the peppers, making sure to pack it in tightly.
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21
If you like shredded cheese, top the peppers with that now.
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22
You can also add feta cheese right to the mix!
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23
Bake at 350F for about 30 min or until the peppers have gone somewhat wrinkly all over and your cheese is bubbly.
