Print Recipe
 Pepper Stuffed with Chicken Breast and Mushrooms Recipe
Very quick to prepare, as well as a hearty snack. Fragrant mushrooms, tender breast and crispy pepper are the perfect combination.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Swedish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Swedish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Chop off the chicken fillet, put it in chanterelles with seasoning for frying and fry on low heat for 5-6 minutes on each side.
    Chop off the chicken fillet, put it in chanterelles with seasoning for frying and fry on low heat for 5-6 minutes on each side.
  2. Fry the mushrooms and onions in preheated oil until the liquid evaporates. Add salt and spices.
    Fry the mushrooms and onions in preheated oil until the liquid evaporates. Add salt and spices.
  3. Cut the finished chicken breast into cubes.
    Cut the finished chicken breast into cubes.
  4. Wash the pepper, remove the core and seeds, cut into 2 halves. Fill the pepper halves with a mixture of chicken fillet and mushrooms. Put in the oven for 15-20 minutes.
    Wash the pepper, remove the core and seeds, cut into 2 halves. Fill the pepper halves with a mixture of chicken fillet and mushrooms. Put in the oven for 15-20 minutes.
  5. Cut the tomatoes into slices. grate the cheese. After 15 minutes, lay out the tomatoes, sprinkle them with cheese. Put it in the oven for another 5 minutes.
    Cut the tomatoes into slices. grate the cheese. After 15 minutes, lay out the tomatoes, sprinkle them with cheese. Put it in the oven for another 5 minutes.
  6. Our peppers are ready. Let them cool down a bit and you can eat. Enjoy your meal!
    Our peppers are ready. Let them cool down a bit and you can eat. Enjoy your meal!
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