Stuffed Peppers...Inspired by Rice Pilau

Week ago Pieter and I visited this Turk store at the market near our place. Wow that place is overwhelming with fruits and vegetables and also cheap. Pieter saw these huge peppers and asked me if I can cook something with it. I responded "ok, let's buy a couple of pieces then see what I can do."

I came up with this stuffed peppers. Well, I got inspired with the rice pilau from my cookbook and decided to use the recipe and added few more ingredients. What's different about this recipe is, I used sun dried tomato instead of tomato sauce or fresh tomato (which is very common in this recipe). I also added raisins for sweetness and cashew nuts for crunch. I was really impressed with the outcome result.

stuffed peppers
2 bell peppers, halved lengthwise, cores and ribs removed
2 tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
1 chicken breast, cut into small bites sizes
50g sun dried tomato, sliced diagonally
1/2 cup cashew nuts, chopped
1/4 cup raisins
1/8 tsp ground cumin
1 1/2 cups cooked rice
1/2 cup chicken stock
salt and pepper to taste
grated cheese (optional)
Preheat oven to 180 C. Heat oil in a large wok over medium heat. add onions and cook until soft and translucent. Add garlic and chicken breast. Cook until chicken is no longer pink.Add rice, raisins, cashew, sun dried tomato, ground cumin, salt and pepper. Mix well. Remove from heat.Arrange the pepper halves cut side up in a baking dish and fill each pepper half with the rice mixture. Add the chicken stock to the baking dish. Cover with foil and bake for 30 minutes. Uncover and sprinkle cheese on top of the peppers and bake for further 20 minutes.