Vietnamese Stuffed Bell Peppers (Ot Chuong Nhoi Thit)

Cook the rice until almost tender and let it cool completely. Finely dice the onion, carrot, and garlic, then sauté in vegetable oil for 3 to 4 minutes until softened.

Combine the ground chicken, rice, sautéed vegetables, fish sauce, soy sauce, black pepper, and finely chopped green onions. Mix well until thoroughly combined.

Cut the tops off the bell peppers and remove the seeds. Stuff them tightly with the prepared filling and place them in a baking dish.

Pour a little water into the bottom of the dish, cover with foil, and bake at 350 °F (180 °C) for about 40 minutes. Then, remove the foil and bake for another 10 to 15 minutes to let the peppers brown slightly.