Stuffed Bell Peppers with Chicken
Simple and always good: Stuffed bell peppers with chicken from Spoonsparrow taste great for the whole family.
Ingredients
- 1.2 kg chicken (1 whole chicken)
- 1 bundle mirepoix
- 3 Garlic cloves
- 100 g white bread
- 150 g walnuts
- 2 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 0.5 tsp paprika powder (sweet)
- 2 tsp lemon juice
- 2 Bell peppers
Instructions
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1.
Wash the chicken inside and out, place in a pot and cover with cold water. Bring to a boil with 1/2 tsp salt.
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2.
Clean, wash, chop the mirepoix and add it to the pot. Cook the chicken over medium heat for about 40 minutes until done.
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3.
Meanwhile peel and roughly chop the garlic. Grate the white bread on a grater.
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4.
Blend the garlic, breadcrumbs, walnuts and olive oil with 2-3 tbsp of the chicken broth into a paste.
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5.
Remove skin and bones from the cooked chicken. Chop the meat and mash it with the walnut paste, seasoning with salt, pepper, paprika and lemon juice.
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6.
Wash the peppers, cut them lengthwise in half, remove seeds and white membranes. Fill the halves with the chicken mixture. Sprinkle with paprika powder and garnish with remaining walnut kernels. Use the leftover broth elsewhere and serve the stuffed bell peppers with chicken.
