Peppers stuffed with chicken fillet and vegetables
4 servings
45 minutes
Stuffed sweet pepper is a classic European dish that combines the tenderness of chicken fillet, the rich flavor of mushrooms, and the aroma of fresh vegetables. Historically, such recipes were popular in Mediterranean cuisine where stuffed vegetables served as both a hearty and healthy dish. The filling made from sautéed chicken fillet, carrots, and tomatoes with hints of garlic and dill creates a rich and harmonious taste. Baking gives the pepper softness while its natural sweetness pairs wonderfully with the spiciness of the filling. This dish is perfect for both family dinners and festive tables. It can be served as a standalone dish or alongside a light salad, creating an ideal balance between richness and freshness.
1
Cut the carrot, mushrooms, and chicken fillet into small cubes.
- Carrot: 2 pieces
- Button mushrooms: 200 g
- Chicken breast fillet: 200 g
2
Fry the ingredients in vegetable oil for 10 minutes, then add the tomatoes and cook for another 2-3 minutes.
- Olive oil: 2 tablespoons
- Button mushrooms: 200 g
- Chicken breast fillet: 200 g
- Tomatoes: 3 pieces
3
Add chopped dill and mix.
- Dill: 1 bunch
4
Clean the pepper, cut it in half lengthwise, stuff it with the prepared filling, place it in a baking dish greased with vegetable oil, add a little water and bake in the oven at 180 degrees for 20 minutes.
- Bell pepper: 4 pieces
- Olive oil: 2 tablespoons
