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Stuffed Peppers Halved in the Oven
Instructions
For the pepper filling we take boiled rice. The rice should be boiled just enough so that the centre of the grains remains slightly underdone. This takes about 10 minutes. The rice will finish cooking and become ready while the stuffed peppers are baking in the oven.
There is no need to boil the chicken breast. Cut the raw chicken fillet into small cubes.
Add the chopped chicken to the cooled boiled rice.
Peel and wash the carrot and onion. From these vegetables we make a sauté for the filling. First, place the finely chopped onion in a pan with vegetable oil. To the onion, sautéed until translucent, add the grated carrot. Fry until the carrot is golden, then cool the vegetable sauté. Once the sauté has cooled, add it to the bowl with the chopped chicken fillet and boiled rice.
Add salt and ground black pepper to the prepared filling ingredients. Mix all the filling components together.
Now we can start stuffing the peppers. If we are stuffing fresh peppers, cut each pod lengthwise into two halves. Cut the stems in half along with the pod as well. Clean all the pepper halves of seeds and then wash them under running water. Then fill the bell pepper halves with the prepared filling of chopped chicken fillet, vegetables and rice. Fill all the cavities in the pepper halves and press the filling down slightly. In addition, place a little more filling on top so that a mound of filling forms above each stuffed pepper half. If we are stuffing frozen pepper halves, fill them with the filling without thawing them.
Now wash the tomato and cut it crosswise into rounds. Place a slice of tomato on top of each pepper half filled with the stuffing. In winter, frozen tomato slices can be used for this purpose. In that case, quickly cover the filling on the peppers with the frozen tomato rounds.
Next, grate two slices of mozzarella cheese on a grater with medium-sized holes. Sprinkle the grated cheese over two of the stuffed pepper halves.
Place the stuffed, cheese-sprinkled pepper halves in a baking dish lined with parchment.
For variety, cover the next two stuffed pepper halves with whole slices of cheese.
Place these stuffed pepper halves with cheese in the baking dish as well.
On top, drizzle the stuffed peppers with two tablespoons of vegetable oil.
Preheat the oven to +190 degrees C. Then put the pepper halves stuffed with chicken fillet and rice into the oven for 25 minutes. The melted cheese forms a delicious golden cheesy crust on top of the peppers.
Serve the stuffed bell pepper halves from the oven hot. Serve fresh herbs alongside the peppers.
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