Recipe

Stuffed Peppers - Healthydiet Recipe

	Suberloui / All my dishes 7 months, 2 weeks ago This is a light dish perfect for lunch or dinner. Very suitable for sports/very active people. Prep:15m Cook:20m Servings:2	Suberloui
	chicken

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Fans

jo_jo_ba

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Ingredients

2 big sweet red peppers/capsicum

2 cooked chicken breasts

3 tablesp. rapeseed or olive oil

1 vegetable stock

½ onion

1 teasp. fresh chopped basil

fresh thyme - amount up to you

½ teasp. paprika

a pinch of salt

a pinch of pepper

1 part garlic

1 tablesp. chopped sundried tomatoes

chili powder - amount up to you

2 cans of chopped tomatoes

15 black olives - seedless

1 green pepper/capsicum

10 mushrooms

cauliflower

you can add 1 cup of boiled rice if you like, it makes the dish a little less healthy beacuse of the carbs but will be good for sports/active people.

you can basically add any type of spices you like :-)

Directions

cut the top off the red peppers and make sure they can still stand without tipping over. take out the seeds.

pre-boil the chicken breasts with added vegetable stock to the water. cut them in to little cubes but not too small.

chop the onion, the fresh basil, the sundried tomatoes, cut the black olives in half, chop the mushrooms and the green capsicum as well. you can either choose to chop all vegetables into tiny bits, blend it or leave it more "rough". add the chili and paprika.

cook the cauliflower in boiling water until you can mash it and it has the same consistency as mashed potatoes. drain it and make sure there is NO water left. mash it and add salt and pepper as you please, it will NOT taste like cauliflower as if you eat them in separate bits but have a very discrete taste and is good for the consistency of the stuffing.

drain the canned tomatoes.

chop/mash the garlic, depending on how you like it best, and mix it in the oil together with the basil and thyme.

now mix it all together (incl. the rice if you have chosen to use that) and stuff the red peppers with everything and make sure it's very compact.

put the top of the red peppers back on and wrap the whole peppers individually in tinfoil sprayed with a bit of oil so they won't stick and cook them in the oven 180C for 20 minutes.

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Comments

trigger 6 months, 3 weeks ago said:
I could eat stuffed peppers every week.I love the balance Mediterranean flavors and the heat from the is just enough.

Michael

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