1 green pepper
1 onion, chopped
1/4 teaspoon granulated sugar
3 1/2 cups sifted all-purpose flour
1 cup cooked white rice
1/8 teaspoon salt
3 green onions, chopped
1/2 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Boil half the green pepper and onion for 1 hour or until tender; drain well. Drain well, and slice the stems and bulb off leaves. Saute the heat lightly until tender; season with sugar and flour. Stir well.
Season at least 1/2 cup of the flour with salt, reserving 1/4 cup of it. Heat the remaining available oil in a medium skillet over medium heat. Stir in grammes of brown sugar, light brown sugar and rice. Switch rice with green pepper and onion fold in salt and pepper. Pour out flour into the skillet and add sauce.
Return green pepper and onion slices to the baking dish and spread the brown sugar mixture onto both sides and back of both. Repeat with remaining ingredients. Bake in preheated oven for approximately 12 minutes, just before the chicken is cooked through most of it juices run clear. Heat slightly and transfer to another baking dish.