Stuffed peppers in breading – a recipe from the star chef
Stuffed peppers in breading
There is no better time to cook with bell peppers than in the fall. After all, right now it has already absorbed many vitamins that are so necessary for the body. It's worth noting that this is a very unpretentious vegetable that can be used to make so many delicious dishes: lecho, added to zucchini caviar, pizza, baked on the grill, stuffed, and even just added to the soup.
The judge of the MasterChef cooking show, Hector Jimenez-Bravo, shares on Instagram an unusual recipe for breaded stuffed peppers, which will be a terrific option for lunch and dinner (to watch the video, scroll to the end).
Ingredients:
- Red bell pepper - 1 pc.
- Yellow bell pepper - 1 pc.
- Green bell pepper - 1 pc.
- Chicken fillet - 300 g
- Cherry tomatoes - 60 g
- Olives - 40 g
- Red onion - 30 g
- Oregano - 2 g
- Thyme - 2 g
- Mozzarella cheese - 80 g
- Eggs - 3 pcs.
- Flour - 100 g
- Breadcrumbs - 150 g
- Tomato sauce - 100 g
- Parsley - 20 g
Method of preparation:
Breaded peppers.
- Wash the peppers well, cut off the top, remove the seeds, and wash them again. Dredge well in flour, then in beaten eggs with salt and breadcrumbs.
- Put it on a baking sheet and put it in the oven for 10 minutes at 180 C.
- Cut the chicken fillet, put it in a frying pan, and fry well. Season with salt and pepper, add rosemary and thyme.
- Chop the onion along with the olives and add it to the pan, add the cherry tomatoes and tomato paste, mix thoroughly, and sprinkle with chopped parsley.
- Take out the pepper and stuff it well with the filling, crumble the mozzarella on top, and put it in the oven to bake for 5 minutes at 190 C.
Hector Jimenez-Bravo
Subscribe
Subscribe
