CHICKEN-STUFFED PEPPERS~~serves 6
3 large bell peppers
1/4 butter or margarine
1 sm onion minced
1 stick of celery, finely chopped
1 clove garlic, crushed
3 BLSL chicken breasts, diced
2 tsp chopped parsley
1/2 loaf of stale white bread, made into crumbs
1-2 eggs, beaten
6 tsp dry breadcrumbs
Cut peppers in half lengthwise nad remove the cores and seeds. Leave the stems attached, if wished.
Melt the butter in a skillet and add the onion, celery, garlic and chicken. Cook over moderate heat until the vegetables are softened and the chicken in cooked. Add the parsley. Season w/ S&P.
Stir in the stale breadcrumbs into each pepper half, mounding the top clightly. Place the peppers in a baking dish that holds them closely together.
Pour enough water around the peppers to come about 1/2 inch up their sides. Cover, and bake in a pre-heated 350 degree oven for about 45 mins, or until the peppers are just tender.
Sprinkle each w/ the dried breadcrumbs and place under a preheated broiler until golden brown.
Like meatloaf, I use whatever filler I have available; sometimes it's rice rather than breadcrumbs.
We personally like more garlic.
Sometimes I'll add a sprinkling of basil, oregano, or Italian herbal blend into the mixture.
I've been known to shred some zucchini and/or carrots into the mixture. Not much, but enough to add som'n interesting. : )
Sometimes I'll use green onion rather than a "regular" onion for a little more color.
Enjoy! : )
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