Bell Peppers Stuffed with Chicken

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Bell Peppers Stuffed with Chicken

Ingredients

Orange Bell Peppers - 5 pieces
Chicken fillet - 17.6 oz
Morels - 10.6 oz
Tomatoes - 2 pieces
Carrot - 1 piece
Onion - 1 piece
Cheese Spread - 5.3 oz
Herbs - to taste
Spices - to taste
Salt - to taste

Step by Step guide

Step 1

Cut the bell peppers in half, leaving part of the stem on each half, and remove the seeds and membranes.

Step 2

Dice the onion, mushrooms, and chicken fillet. Blanch the tomatoes in boiling water for a minute, then cool slightly, peel them, and chop finely. Grate the cheese and chop the herbs.

Step 3

Blanch the peppers in boiling water for 3 minutes. Remove and let cool slightly. Sauté the onion and carrot, then add the mushrooms and fry until half-cooked. Next, add the chicken fillet, tomatoes, herbs, spices, salt, and pepper.

Step 4

Mix well and let them stew together for 5 minutes. Add half of the grated cheese and turn off the heat after a minute. The filling is ready.

Step 5

On a greased baking sheet, place the pepper halves, fill them with the stuffing, and place in a preheated oven at 180-200°C (350-400°F) for 30 minutes.

Step 6

Remove the baking sheet and sprinkle the peppers with grated cheese mixed with dill. Return to the oven for another 10 minutes. Once a golden crust forms on the cheese, the dish is ready.