Peppers baked with minced chicken under a cheese crust
6 servings
60 minutes
Peppers baked with chicken mince under a cheese crust are a tender and aromatic dish of European cuisine, captivating with their rich taste and appetizing appearance. The origins of this recipe trace back to traditional techniques of baking vegetables with meat filling, popular in the Mediterranean. Sweet Bulgarian peppers soaked in juiciness become the perfect base for tender chicken mince, fragrant oyster mushrooms, and spicy herbs. Baking in the oven with the addition of suluguni gives the dish a golden crust and creamy texture, while tomatoes add a slight acidity. This combination makes baked peppers a versatile treat: they can be served as a main dish, side dish, or even on a festive table. With their rich flavor and healthy composition, this recipe is suitable for gourmets who pay attention to the balance of taste and nutritional value.
1
Prepare the filling for the peppers. Boil the mushrooms in salted water for 15 minutes and chop them coarsely. Finely chop 1 onion and sauté it in a pan with olive oil (ghee can also be used), add the mushrooms to the onion and sauté for 5 minutes, then add the minced meat to the same pan and continue frying. When juice is released, add a little soy sauce, a pinch of oregano, minced garlic, salt to taste, and leave on the stove for another 5 minutes.
- Oyster mushrooms: 300 g
- Onion: 1 head
- Olive oil: 3 tablespoons
- Ground chicken: 500 g
- Soy sauce: to taste
- Oregano: pinch
- Garlic: 3 cloves
2
Prepare the peppers. Wash them, cut them lengthwise into two halves, and remove the seeds. Line a baking tray with paper; you can lightly grease it with oil, but it's not necessary. Place the pepper halves on the tray.
- Bell pepper: 700 g
- Olive oil: 3 tablespoons
3
Fill the halves of the peppers with a mixture of chicken mince and mushrooms.
- Ground chicken: 500 g
- Oyster mushrooms: 300 g
4
Cut the tomato, pour boiling water over it for 2 minutes, peel off the skin, cut in half and then into thin slices. Place the tomato slices on top of the peppers, add a little mayonnaise (optional), lightly salt on top, sprinkle with cheese, and send to a preheated oven at 170–180 degrees for 20 minutes.
- Tomatoes: 1 piece
- Mayonnaise: to taste
- Suluguni cheese: 200 g
