Super juicy stuffed bell pepper with ground chicken

I really love this recipe. It’s so juicy and full of flavours.

On Sunday morning, I was standing in front of my fridge, looking what was still in there. I saw a bell pepper and mushrooms… So *ding dong* the idea “stuffed bell pepper” popped up and I decided to prepare stuffed bell peppers, using some ground chicken I still had in my freezer.

I really love this recipe. It’s so juicy and full of flavours. Moreover, this recipe is great because:

  • you can prepare it upfront, for example when you have people over or you’d like to put it in the oven straight after work;
  • it’s healthy (and low carb);
  • it’s easy and requires only some basic ingredients;
  • and again – it’s delicious!

Ingredients (serves 4)

  • 500 g ground chicken
  • 4 yellow bell peppers (of course, you can also go for green or red bell peppers, but yellow bell peppers are my favourite as they have this sweet, delicate taste).
  • 10-15 mushrooms (how much you prefer), chopped into small pieces
  • 3 cloves garlic, minced
  • Ca. 5 tbs tomato puree (to taste)
  • 1/2 cup grated cheese (cheddar or Emmentaler)
  • Italian herbs, pepper and salt
  • Chili flakes (optional)

Method

1. Preheat oven to 200 degrees Celcius.

2. Cut the bell pepper by cutting a wide circle around each bell pepper stem. Remove and discard any seeds and membranes from the interior, being careful not to puncture or rip the peppers (this will result in a waaaaay less juicy dinner, because all the juices will get out of your pepper!).

3. Combine the ground chicken, chopped mushrooms, minced garlic and tomato puree with most of the grated cheese (keep some cheese to garnish). Season to taste with salt, pepper and Italian herbs (I even added some chili flakes).

4. Fill peppers with chicken mixture, put the caps back on the bell pepper and sprinkle with some cheese.

5. Cover your dish loosely with some aluminium foil. This will keep your dish juicy and prevent the skin from burning.

6. Bake until the filling is cooked and the peppers are soft, for about 45 minutes.

Now your dinner is ready to enjoy!

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Pro tip: sometimes, I add some tabasco if I’m in the mood for a more spicy dinner 😉

 

 

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