Stuffed Peppers with Chicken and Cottage Cheese

Summary

Ingredients

• 1 bell pepper (s), red or yellow
• 125 g chicken
• 0.5 stick ½ celery, cleaned and thinly sliced
• 1 shallot (s), finely diced
• 1 clove (s) garlic, chopped
• 1 tablespoon parsley, chopped
• 2 tablespoon cottage cheese
• oregano
• salt and pepper
• 100 ml white wine
• Broth, grains or some soy sauce
• olive oil
• Cheese, for sprinkling
• Paprika powder

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Instructions

1. Finely chop the chicken and fry in a little oil with the shallots, garlic and celery for a few minutes, season with salt and pepper.
2. Let cool a little, mix with the cottage cheese and parsley, season with oregano and paprika to taste (you can omit both) and season again with salt and pepper if necessary.
3. Brush a small baking dish (or an ovenproof plate with a slightly raised rim) with oil. Halve the bell pepper lengthways so that both halves can lie comfortably on top. Remove the core and the inside. If you want to peel the pod with the peeler, you don`t have to be. Fill the pepper halves with the chicken and cheese mixture, sprinkle with cheese as desired and place in the baking dish. Mix the wine with a little broth and pour on.
4. Bake at 200 degrees for about 35-40 minutes until a nice crust has formed.
5. Fresh baguette and a green salad as well as a fine, dry white wine go well with this.
6. I like to take 2 peppers and cut them so that I get a larger half that lies nicely on top, I put the smaller halves aside and eat them cut into strips as a dip as a starter or use them later in another way.