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.
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.
