Chicken Stuffed Roasted Peppers
These peppers are easy to make, very versatile in terms of stuffing ingredients and with a super crunchy and cheesy top.
Ingredients
- 4 peppers
- 2 pieces chicken thighs without skin
- 3 tbsp bacon cubes
- 1 onion
- 2 carrots
- 1 tomato
- 2 cups beans precooked
- 5 garlic cloves
- 1 cup cooked quinoa or rice
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp coriander powder
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1 tsp parsley dried
- 5 basil leaves
- grated cheese
Instructions
- Prepare the ingredients. Cut bacon into small cubes. Clean and cut onion, not too finely. Cut tomato into cubes and grate the carrots. Cut chicken thighs into cubes as well.
- Start off by adding finely diced bacon into the pan and letting the fat render a little.
- After about two minutes, add diced chicken thighs.
- Cook for a couple of minutes and then add 1 bigger onion and two grated carrots.
- Cook shortly and then add 1 tomato cut into cubes.
- Mince and add 4 garlic cloves, followed by adding 2 cups of precooked beans.
- Season with salt, pepper, smoked paprika, coriander, dried parsley, oregano and thyme.
- I have also used some fresh basil leaves. Stir and cook everything for about 5 minutes.
- Add approximately one cup of cooked quinoa. You can use rice instead, if preferred.
- Now it is time to stuff the peppers. Cut them in half and stuff with the filling.
- Grate some cheese on top and roast on 200 degrees celsius for 30 minutes.
- Serve with a side salad and enjoy.