TO MAKE THE TOMATO SAUCE – 2 tablespoons olive oil – 4 cups tomato, peeled and seeded – 2 cloves garlic, crushed – ¼ teaspoon oregano (dry, ground) – 1 teaspoon salt, (or to taste) – ¼ teaspoon pepper (freshly-cracked, or ground), (or to taste)
TO MAKE THE STUFFING – 1 cup brown rice – 2 tablespoons olive oil – 1 large red onion, grated – 2 garlic cloves, crushed – 1 pound ground chicken breast – 1½ teaspoon salt, (or more, to taste) – ½ teaspoon black pepper – 1 teaspoon chili flakes or chili powder – ½ cup of chicken stock TO ASSEMBLE THE STUFFED PEPPERS – 8 cubanelle peppers – A bunch of basil leaves or fresh parsley or cilantro to garnish
To cook the rice, remove all rice from the water. Add the rice to the skillet and stir. Add 1 cup of the water in which the rice was soaked and a cup of the tomato sauce you prepared previously, and chicken stock. Simmer until almost all the liquid evaporates. Cover tightly, lower heat to the minimum, and simmer for five minutes. Remove the pan from the heat. Mix in the chopped basil.