Baked Chicken Stuffed Peppers

Hello Dear Friends,

When we were at the summer house this week, we said that it was a boat and a boat, and the way for this recipe was opened from the bottom to the bottom. Actually, because the ancients likened them to sandals, I think they gave names such as sandal pleasure, etc. to these types of recipes. It's the oven version of the stuffed stuff we know, and it's stuffed from the side, not from the top. Even a kind of chili rump :)

So we lay the peppers well and fill them. The most important aspect of my recipe is that we do not pre-cook the peppers. Since we do not fry it, it is not greasy and it cooks in a perfect consistency in the time I give it in the oven.

When baked in the oven, the bell pepper or capia pepper gives a wonderful ember smell and taste. Imagine what will happen when you combine it with chicken mortar :)

By the way, let me give you a kitchen secret, after all, these are peppers and they don't look exactly the way you want them to before you cook them. For this reason, if you gently shave and straighten the peppers with a knife without piercing the bottom, you can see that they stand on the tray much easier.

You don't need a lot of ingredients to prepare this recipe. Tomatoes, onions, optionally a little onion and the pieces of peppers you cut off are enough. Not counting salt, pepper and olive oil, of course…

Since you will cook this recipe in the oven, you should not have any thoughts about whether the hot peppers will remain raw. The result is awesome. It is a very lean and delicious recipe. I definitely recommend you to try it.

Love…

Ingredients for Baked Chicken Stuffed Peppers Recipe

• 500 g chicken breast
• 4 capsicum peppers
• 1 onion
• 1 cloves of garlic
• 1 large tomatoes
• 2 tablespoon of olive oil
• salt
• black pepper
• fresh grated cheddar cheese upon request

How to Make Baked Chicken Stuffed Peppers Recipe?

1. Chop the onion. Peel the skins off the tomatoes and dice them finely. Finely chop the garlic.
2. Wash the capia peppers, make a wide hole with the help of a knife, as in the photo, and clean the seeds inside.
3. Take olive oil in a medium saucepan, add the onion and some salt and fry it until lightly pink.
4. Add the chicken to the pinking onions and sauté until the water is released.
5. Finally, add the tomatoes and minced garlic and continue sautéing. Take it off the stove when it starts to absorb water. Add the black pepper and remove from the stove.
6. Place the peppers on the baking tray and divide the chicken mixture into the peppers.
7. Bake for 200 minutes in the preheated oven at 30 degrees, add grated cheddar cheese on top of the chicken at the end of 30 minutes and bake for another 10 minutes and serve.