Bell Peppers with Poultry Curry Filling
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 640 g chicken breast fillet (s)
- 1 bunch spring onion (s)
- 2 teaspoons olive oil
- 480 g rice, cooked
- 500 ml vegetable stock
- 125 g processed cheese with herbs (20% -25% fat in dry matter)
- salt
- pepper
- Curry powder
- 6 large bell peppers your choice
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into strips. Clean the spring onions and cut into rings. Fry both in hot olive oil in a non-stick pan. Mix in the cooked rice and deglaze with 150 ml vegetable stock. Stir in the processed cheese and season well with salt, pepper and curry powder.
- Clean the peppers, cut in half and fill with the poultry-rice mixture. Place in a high baking dish and pour in the remaining vegetable stock.
- Braise in the preheated oven at 160 ° C for about 30 minutes on the middle shelf. Serve immediately.
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