Yummie recipe?
Stuffed peppers with chicken breast
Ingredients
- 4 orange peppers
- 2 cloves of garlic
- 2 onions
- 3 tablespoons of oil
- 250 g chicken breast in thin strips
- 100 g celery
- 50 g bamboo shoots in thin strips
- 3 tablespoons rice wine
- 100 g precooked rice
- 50 g soybean sprouts
- 2 tablespoons of chopped coriander
- salt and pepper
- 50 g roasted, chopped peanuts
- 2 tablespoons soy sauce
- 350 ml stock
Description / preparation
Stuffed peppers with chicken breast is a tasty recipe and actually really easy to make. For this main course you wash the peppers, slice of the top and remove the seeds.
Preheat the oven to 180°C. Peel the onions and the garlic and chop them. Heat one tablespoon of oil in a pan and stew them until they are glazy. Add the strips of chicken breast and fry them. Add the celery to stew with the rest and stir the bamboo through the mixture. Deglaze the mixture with rice wine and bring it to a boil. Add the rice, the soy beans and the coriander. Balance the flavours with salt and pepper and add the peanuts. Stuff the peppers with the mixture, drizzle the peppers with soy sauce and put the top back on the pepper.
Heat the remaining oil in a big pan and fry the standing peppers. Add the bouillon over the peppers. Close the pan and let the peppers cook for 40 minutes. Serve it with stock and rice.
Stuffed peppers with chicken breast is a tasty recipe and actually really easy to make. For this main course you wash the peppers, slice of the top and remove the seeds.
Preheat the oven to 180°C. Peel the onions and the garlic and chop them. Heat one tablespoon of oil in a pan and stew them until they are glazy. Add the strips of chicken breast and fry them. Add the celery to stew with the rest and stir the bamboo through the mixture. Deglaze the mixture with rice wine and bring it to a boil. Add the rice, the soy beans and the coriander. Balance the flavours with salt and pepper and add the peanuts. Stuff the peppers with the mixture, drizzle the peppers with soy sauce and put the top back on the pepper.
Heat the remaining oil in a big pan and fry the standing peppers. Add the bouillon over the peppers. Close the pan and let the peppers cook for 40 minutes. Serve it with stock and rice.
