Chicken Stuffed Pepper
by Editorial Staff
Chicken stuffed pepper is not the full name of the recipe, since the filling consists not only of chicken, but also of vegetables – carrots, celery, herbs, tomatoes, onions. It turns out tasty and healthy!
Cook: 45 mins
Servings: 2
Ingredients
- Bulgarian pepper – 3 Pieces
- Carrots – 1/2 Piece
- Celery Root – 50 Grams
- Onions – 1 Piece
- Cherry Tomatoes – 6 Pieces
- Chicken fillet – 200-250 grams
- Olive oil – – To taste
- Salt, pepper – – To taste
Directions
- We will prepare all the necessary ingredients
- First of all, cut the celery root into small cubes.
- Then cut the carrots into small pieces.
- Fry them in a skillet in oil.
- Chop the leek.
- Then dice half of the red bell pepper.
- Then cut the cherry tomatoes into quarters.
- In a frying pan, where fried onions and celery are already languishing until golden brown, add peppers, tomatoes and leeks.
- We wash the bell peppers, cut off the upper part (we do it carefully, we still need it). Cut out the seeds.
- Then blanch the peppers for a short time in boiling, salted water.
- At this time, fry the chopped chicken in small pieces in a separate frying pan.
- Salt, pepper and fry the chicken for a short time. When it acquires a light, light blush, transfer it to a frying pan with vegetables.
- Mix everything well and fry quickly.
- Put baking paper on a baking sheet and grease it with oil.
- Stuff the peppers with the filling, tamping tightly.
- Cover the peppers with caps and send them to an oven preheated to 180 degrees and bake until soft (10-20 minutes).
Bon Appetit!
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