Pepper Stuffed with Eggplant and Chicken Recipe
Here I didn’t want to put any flakes in the pepper… And invented this recipe. It turned out very juicy, fragrant, tender and non-standard) The number of ingredients is designed for small peppers 10 cm long.
Servings Prep Time
4 20minutes
Cook Time
90minutes
Servings Prep Time
4 20minutes
Cook Time
90minutes
Ingredients
Peppers:
Sauce:
Instructions
  1. Peel the eggplant, cut into small cubes. Sprinkle with salt, mash with your hands and leave for 20 minutes. Cut the onion into small cubes.
  2. Wash the pepper, carefully remove the stalks. Remove the seeds. Please note, my peppers were small. no more than 10 cm in length.
  3. Wash the eggplants, squeeze and fry with onions in vegetable oil until soft, salting at the end of frying.
  4. Chop the chicken breast in a blender.
  5. Add it to the chilled vegetables. Grate the carrots on a fine grater and add them to the same place. Season with salt and pepper, add garlic powder and nutmeg. And knead the minced meat with your hands.
  6. Stuff the peppers with minced meat.
  7. Prepare the sauce. Dilute the tomato paste in warm water. Add salt, sugar, curry and garlic powder. Stir until the sugar dissolves. Try it and adjust it to your taste. Put the peppers in a suitable mold, pour the sauce and put on medium heat. How to cook – simmer on low heat for 30 minutes. Well, it was my peppers that were tiny, if they were bigger, then, of course, they stewed longer.
  8. That’s all she wrote. The peppers are ready.
  9. Enjoy your meal.
  10. It’s amazing.
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