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🍽️ Chicken Stuffed Peppers

735 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg chicken (1 chicken)
• 1 bunch soup vegetables
• 3 garlic cloves
• 100 g white bread
• 150 g walnuts
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 0.5 tsp paprika powder (sweet)
• 2 tsp lemon juice
• 2 bell peppers

Instructions

1. 1. Thoroughly wash the chicken meat inside and out.
2. 2. Place the chicken in a pot.
3. 3. Pour in cold water until the meat is completely covered.
4. 4. Add half a teaspoon of salt.
5. 5. Bring the water to a boil.
6. 6. Clean the soup vegetables (e.g., carrots, celery, leek) and wash them.
7. 7. Cut the vegetables into small pieces.
8. 8. Add the vegetables to the pot with the chicken.
9. 9. Cook the chicken over medium heat for about 40 minutes.
10. 10. Peel the garlic while the chicken is cooking.
11. 11. Roughly chop the garlic.
12. 12. Grate the white bread into fine crumbs.
13. 13. Take two to three tablespoons of the hot chicken broth from the pot.
14. 14. Put the garlic, bread crumbs, 100 grams of walnuts, and olive oil into a blender.
15. 15. Pour in the chicken broth.
16. 16. Blend the mixture into a paste.
17. 17. Remove the cooked chicken from the pot.
18. 18. Remove the skin from the chicken meat.
19. 19. Remove the bones from the meat.
20. 20. Cut the chicken meat into small pieces.
21. 21. Mix the meat roughly with the nut paste.
22. 22. Season the mixture with salt, pepper, paprika powder, and lemon juice.
23. 23. Wash the bell peppers.
24. 24. Cut the bell peppers in half lengthwise.
25. 25. Remove the seeds from the pepper halves.
26. 26. Remove all white inner membranes from the bell peppers.
27. 27. Fill the pepper halves with the chicken filling.
28. 28. Sprinkle some paprika powder over the stuffed peppers.
29. 29. Garnish the peppers with the remaining walnut kernels.
30. 30. Use the remaining chicken broth for another dish.
31. 31. Serve the stuffed peppers with chicken.

Nutrition per serving

• kcal: 735
• Protein: 82 g · Fett/Fat: 34 g · Carbs: 24 g