1 to 2 frying peppers per person (long and light green in color)
rice
tomato sauce
chopped onion (to taste)
sliced garlic (to taste)
oil or cooking spray
chicken (enough for everyone)
water to cover
1 teaspoon or healthy pinch of sugar so sauce won't be bitter

Cut off top of peppers and scoop out seeds. Fill about 2/3 full with raw rice.

Sauté onion and garlic in a bit of oil until tender crisp. Add chicken parts, stand up peppers around and in-between, add tomato sauce and water to barely cover. Tightly cover pot, bring to a boil and simmer gently until done.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A