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!

Summary

Ingredients

• Bulgarian pepper – 3 Pieces
• Carrots – 0.5 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

Print Recipe Pin Recipe

Instructions

1. Prepare all necessary ingredients.
2. Cut the celery root into small cubes.
3. Cut the carrot into small pieces.
4. Heat olive oil in a large skillet over medium heat. Add the celery root and carrot, and cook until golden brown, about 6 minutes.
5. Dice the onion into small pieces.
6. Dice half of one Bulgarian pepper into small pieces.
7. Cut the cherry tomatoes into quarters.
8. Add the diced onion, diced pepper, and cherry tomato quarters to the skillet. Cook over medium heat for about 5 minutes, stirring occasionally.
9. Wash the Bulgarian peppers and carefully cut off the top (stem end), setting aside the caps. Remove and discard the seeds.
10. Bring a pot of salted water to a boil. Add the pepper shells and blanch for 2-3 minutes until slightly softened. Drain well and set aside.
11. In a separate skillet, heat olive oil over medium-high heat. Add the chicken fillet pieces and cook until they reach an internal temperature of 74 °C / 165 °F, about 6-8 minutes.
12. Season the cooked chicken with salt and pepper. Transfer it to the skillet with the vegetables and mix well.
13. Preheat the oven to 180 °C / 350 °F.
14. Line a baking sheet with baking paper and lightly grease with olive oil.
15. Stuff each pepper shell tightly with the filling mixture.
16. Place the filled peppers on the baking sheet and cover each with its reserved cap.
17. Bake for 15-20 minutes until the peppers are soft.

Bon Appetit!