04/10/2021
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Pepper stuffed with julienne turns out to be incredibly tasty, tender and aromatic. The filling goes well with baked vegetables.
Chop the onions finely. Cut the chicken fillet into small cubes, the mushrooms into pieces of about the same size.
Preheat a skillet. Simmer the onion slightly. Add chicken and sauté over medium heat for 5-7 minutes until golden brown.
Add mushrooms to the meat and cook for another 3-4 minutes. Season with salt and pepper to taste.
Wash the bell peppers and cut them lengthwise, leaving the stalk. Remove the seeds carefully.
Toss cooked chicken and mushrooms with ricotta. Fill the halves of the peppers with the resulting mass.
Sprinkle with cheese and bake in an oven preheated to 200 degrees for 15-20 minutes.
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