Thursday, April 7, 2016

Chicken and Mushroom Stuffed Red Bell Peppers

Dear Reader,

Stuffed peppers are only delicious to me when I use red bell peppers because I love the sweetness of red and ripe peppers. This recipe is very easy, and it is delicious. You can serve it with rice, potatoes, couscous and bread. You will be able to make this recipe in less than 30 minutes. Best of all, if you want to serve many people, this dish is very low on admin.

Chicken and Mushroom Stuffed Bell Peppers (Serves 2)


300g Chicken diced.
1 Red Bell Pepper halved and cleaned.
40g Button Mushrooms
2 tbsp Green Onions
10g Coconut Oil
2 tbsp Tomatoes finely chopped.
0.5 tsp Whole Cumin Seeds
0.5 tsp Mustard Seeds
0.5 tsp Garam Masala
0.5 tsp dried basil (or fresh)
1 pinch of ginger powder
0.5 tsp of Garlic powder or fresh garlic.
Salt and pepper

5 g oil (to drizzle on stuffed peppers before baking them in the oven. (optional)

In a hot pan add oil and seeds and roast for 10 seconds until sizzling. Add chicken to oil and seeds and fry. Add green onions and stir. Add spices and stir. When mixed, add green tomatoes. Add mushrooms and stir. When onions are soft, add tomatoes. Keep stirring continuously because the pan is hot and the cooking is faster.

When all the ingredients have incorporated to one another, take off the heat and spoon mixture to red pepper halves. Drizzle oil onto the peppers and bake in the oven for 15 minutes or until soft and roasted.

Unhealthy version: 5 minutes before serving, take peppers out of oven and sprinkle cheese on top of them, then Sprinkle return to oven to melt the cheese for 3 minutes, then serve.

Bon Appetite,


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