Pepper Stuffed with Potatoes and Chicken Recipe
I decided to deviate a little from the standards of filler for stuffed peppers… and instead of rice, add potatoes!))) Very unexpected… in the finished form, the most delicate filling turned out.
Servings
4
Cook Time
90minutes
Servings
4
Cook Time
90minutes
Ingredients
Peppers:
Sauce:
Instructions
  1. Wash the bell pepper. I always take it off. Do whatever you want. Peel off the stalks and seeds.
  2. Boil the chicken breast in a small amount of water.
  3. Finely chop a large onion and fry until transparent. Peel the tomato. Finely chop and add to the onion. Simmer over low heat, stirring occasionally, until all the liquid has evaporated.
  4. Boiled chicken fillet is not cut into small pieces and crushed in a blender.
  5. Put the onion, tomatoes and chopped chicken in a bowl. Grate the peeled raw potatoes on a fine grater, grate the carrots on a fine grater. Add half of the carrots to the minced meat. Add curry, basil, garlic powder. Add salt to taste. Mix everything well.
  6. Fill the peppers with the filling. Put it in a mold of a suitable volume.
  7. Now the sauce. In the broth that remains from the chicken, add tomato paste, the second part of grated carrots, add an incomplete tablespoon of garlic powder, a tablespoon of sugar (to taste), two incomplete teaspoons of curry, salt to taste. Add water to the desired volume so that the liquid covers the peppers in the pan.
  8. Mix the sauce thoroughly and pour it over the peppers in a saucepan so that they are covered with liquid. Put it on a slow fire. Cover and simmer for 30-40 minutes. When the peppers are ready, turn off the gas under them and leave for 30 minutes. I thought they insisted all night).
  9. In general, here are the peppers) the filling is the most delicate… Enjoy your meal!
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