Skip to content

Pepper stuffed with chicken

Pepper stuffed with chicken, Prescriptions, Any category, Any kitchen, Main dishes, European cuisine, Stuffed peppers

Ingredients portion 4

Sweet pepper 5 pieces

Chicken fillet 500 g

Mushrooms 300g

Tomatoes 2 pieces

Carrots 1 piece

Onion 1 piece

Cheese 150g

Greens to taste

Spices to taste

Salt to taste

Cooking instructions 1 hour

1 Cut the peppers in half so that part of the tail is left on each half and remove the seeds and membranes.

2 Finely dice the onions, mushrooms and fillets. Soak the tomatoes in boiling water for a minute, then cool slightly, peel and finely chop them. Grate the cheese and chop the herbs.

3 Blanch the peppers in boiling water for 3 minutes. Remove and allow to cool slightly. Sauté the onion and carrots, add the mushrooms and sauté until half-cooked. Then add the fillets, tomatoes, herbs, spices, salt and pepper.

4 Stir and allow to simmer together for 5 minutes. Add half the grated cheese and turn off the heat after a minute. The filling is ready.

5 Place the pepper halves on the greased baking tray, fill with the filling and place in the oven preheated to 180-200°C for 30 minutes.

Feijoa and beetroot carpaccio with walnut paste

6 Take the tray out and sprinkle the peppers with grated cheese mixed with the dill greens. Put back in the oven for 10 minutes. As soon as the cheese has a brown crust on it, the dish is ready.

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .