4 red bell peppers
2 tbsp olive oil
1 white onion, diced
2 garlic cloves, minced
1 lb ground chicken
1 tbsp tomato paste
1 1/2 cups cooked rice
1 carrot, grated
1 tbsp soy sauce
1 tbsp worcestershire sauce
1/2 cup corn
5 oz feta, crumbled
1 tbsp flat leaf parsley, chopped
Preheat oven to 375F and line a baking sheet with parchment paper.
Cut the tops off each bell pepper, then remove all membrane and seeds without piercing the side of the pepper. Chop up caps.
Heat up a large pan on medium heat and add the oil. Cook the onion until translucent, then add the garlic and cook until fragrant. Add in the ground chicken and cook until beginning to brown. Add in the tomato paste and cook for 1 minute or until well mixed. Stir in the rice, carrot, soy sauce, Worcestershire sauce, leftover pepper, and corn and stir. Heat until rice is hot. Remove from heat and let cool. Add feta and parsley and stir well to combine.
Dividing the filling into the red peppers and set on the baking sheet, making sure they stay up straight. Sprinkle with feta.
Bake until peppers are soft, 25-30 minutes.