Advertisements
Follow

Stuffed Bell Peppers with Creamy Chicken

Main Course, Recipes heelsandspices
bell peppers, tomatoes, roasted

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:

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

Advertisements

Related Posts

Passionate about the ketogenic and lowcarb lifestyle, solo traveler, passionate about helping people achieve their dreams. Amateur photographer, recipe developer, creator of the famous keto perfect bread.

Previous post

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: