Stuffed Peppers with Chicken
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 red pepper (s)
- 400 g chicken breast fillet (s) or chicken schnitzel
- 300 g carrot (s)
- 1 onion (s), red
- 1 onion (s)
- 1 clove (s) garlic, optional
- 1 tablespoon tomato paste
- 1 tablespoon herbs, Italian
- 1 teaspoon salt
- pepper
- 1 packet light mozzarella
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cut off the lids of the peppers, remove the core and wash the pods. Cut the chicken into very small cubes. Peel the carrots and onions and cut into small cubes. Garlic can also be added if desired.
- Heat the olive oil in a pan and fry the meat until cooked through. Then add the onions and fry until translucent. Then add the carrots. Add the tomato paste and mix with the herbs, salt and pepper. Let something fry. Cut the mozzarella into small cubes, add and fry for 2 minutes until it melts a little.
- Now pour the mixture into the 4 peppers, place them in a baking dish and fry them for 20 minutes at 200 ° C top / bottom heat on the middle rack.
- We like to have a mixed salad with a light mustard dressing.
- Maybe this recipe is for one or the other only for 2 people. When visiting, I would always assume 2 peppers per person. However, we only ever create one pepper with a salad.
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