Stuffed Bell Peppers With Parmigiano-Reggiano Recipe Kit Recipe

About this recipe

Stuffed Bell Peppers are a delicious and satisfying dish that combines tender bell peppers with a flavorful filling of spiced chicken, aromatic vegetables, and melted cheese. Perfect for a hearty dinner, this recipe offers a delightful balance of textures and tastes, with the sweetness of the peppers complementing the savory filling. Easy to prepare and visually appealing, these stuffed peppers are a great choice for family meals or casual gatherings. Whether you’re looking for a comforting main course or a dish to impress your guests, this recipe is sure to deliver.

Ingredients

• 100 g Garlic
• 500 g Onion
• - Bell Peppers
• 500 g Tomato - Hybrid
• - Chicken Breast
• 100 g Parmesan Cheese
• 6 pcs White Eggs
• 200 g Table Salt
• 50g Everest Garam Masala
• - Red Chilli Powder

Instructions

1. 1. Preheat the oven to 200°C (392°F) and lightly grease a baking dish with oil or butter.
2. 2. Rinse 3 medium-sized bell peppers (any color) under cold water, pat them dry, and cut off the tops. Remove the seeds and membranes, leaving the peppers hollow. Set aside.
3. 3. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add 1 finely chopped onion and sauté until translucent, about 3-4 minutes.
4. 4. Add 2 minced garlic cloves to the pan and sauté for another 1-2 minutes until fragrant.
5. 5. Add 200 grams of minced chicken (or any preferred meat) to the pan. Cook until the meat is browned and fully cooked, breaking it into small pieces with a spatula.
6. 6. Stir in 1 finely chopped tomato, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and salt to taste. Cook for 3-4 minutes until the tomatoes soften and the spices are well incorporated.
7. 7. Add 1/2 cup of cooked rice (preferably basmati) to the pan and mix well with the meat mixture. Cook for another 2 minutes, then remove from heat and let the filling cool slightly.
8. 8. Stuff the hollowed bell peppers generously with the prepared meat and rice mixture, pressing it down gently to fill completely.
9. 9. Place the stuffed bell peppers upright in the greased baking dish. Sprinkle 1/2 cup of grated Parmigiano-Reggiano cheese evenly over the tops of the peppers.
10. 10. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
11. 11. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
12. 12. Carefully remove the dish from the oven and let the stuffed bell peppers cool for 5 minutes before serving.
13. 13. Garnish with freshly chopped coriander leaves (optional) and serve hot as a main dish.