Stuffed Bell Peppers with Creamy Chicken

Stuffed bell peppers is a dish that brings me fond memories from my childhood.

I told you before that traditional Portuguese food is humble and often picks up ingredients that were cheap and seasonally available.

These stuffed bell peppers are based on a traditional recipe from my family, but with my own variation.

The original recipe was made with green peppers and ground (2nd grade) beef. Mine is elevated, and uses red peppers, ground chicken, and a creamy tomato sauce.

It is a very filling dish, and I prefer to eat it with a simple green leaf salad, or a tomato and oregano salad.

I do hope you like it. If you try let me know please!

Enjoy and be happy (very)!


			
									
					
					
																	
																				
								
																		
																
																
																		
								
								
								
							
				
							
												
							
											
												
								Print
														
													
								Creamy Chicken Stuffed Bell Peppers
																						
														
														
								
									
																												
										by: 														
	
																					Dalila Dias
																			
									

								
														
																																																								
										
												
		
			0.0 rating
			
			
			
			
		
		
																																			
									

								
							
																																
								
								
																		
																		
																			
																			
																				
											
												GF																					
																	
																	
									
															
								
							
								
													
							
																								
								
									Filling and delicious, it is one of my favorite meals, that is not only appealling to the eye, but also healthy and nutritious								
							
														
						

					
					

				
					
				
								
						
						
							
							
															
									
										Difficulty:Easy																
														
															
									
										Prep Time:20 mins																
														
															
									
										Cook Time:30 mins																
														
															
									
										Serves:2
																
														
																	
										Freezable:No																
															
							
						
	
				
																
								
										
				
									
						
							
							Nutrition per portion																						
									
										
								
														
														
														
														
														
														
														
									
											
													
							
						
				
				
										
								
					
				
					
						
															
							
							Ingredients
							
							
																
									
										2 medium sized red bell peppers																									
																
									
										1 clove garlic, minced																									
																
									
										2 tbsp chopped onion																									
																
									
										200g ground chicken																									
																
									
										2 tbsp olive oil																									
																
									
										3 tbsp tomato puree/passata di pomodoro																									
																
									
										100ml cream																									
																
									
										1tbsp chopped parsley																									
																
									
										salt and black pepper to taste																									
																
										
						

						
									
	
							Method		
							
 	Open a lid on the bell peppers, by cutting the top with the stem
 	De-seed and clean the inside of the bell peppers
 	Set aside
 	Pre-heat the oven to 180º C
 	In a pan add 1 tbsp of olive oil, the garlic, onion and seasoning and gently fry until the onion is soft and translucid
 	Add the tomato and let it simmer for 5 minutes, adding a tbsp of hot water if it becomes too dry
 	Add the ground chicken and cook for 5 minutes, stirring frequently
 	Turn off the heat, add the cream and chopped parsley, and adjust the seasoning
 	In an oven proof dish arrange the bell peppers side to side
 	Fill them with the chicken mix and drizzle the dish with the remaining olive oil
 	Roast for 30 to 40 minutes (depends on the oven), until the peppers are cooked to your taste (some people like them soft, others like them still crunchy)

As it is a rich dish, I like to eat it with a simple salad