Baked peppers with julienne filling

2 large bell peppers

  • 300-400 g of chicken fillet
  • 1 stew
  • 150 g of mushrooms
  • 150 g of sour cream or 150 ml of cream
  • 100 g of cheese
  • spices to taste

Cut the onion, chicken fillet and mushrooms.

In a frying pan, fry the onion in vegetable oil until soft. Add the chicken fillet, mix and fry until the fillet is ready (or until the chicken is no longer pink).

Add mushrooms and cook until the moisture evaporates. Next, add sour cream or cream, spices, mix and cook for a few more minutes.

Cut the bell pepper in half. Carefully remove the seeds, leave the stem.

Fill with the prepared method and sprinkle with grated cheese.

Bake at 180C for ~30 minutes.

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