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Chicken Stuffed Peppers

Stuffed Peppers

Snehal Vaidya
These Italian chicken stuffed long peppers are perfect for appetisers and are so delicious that they usually end up forming the better part of the main course.
Prep Time 45 mins
Cook Time 45 mins
Course Appetizer, Meals
Cuisine American
Servings 2 people

Ingredients
  

  • 3 Long Peppers or round peppers

Chicken Marination

  • 1 Chicken breasts
  • 2 tbsps Italian Seasoning
  • 2 tbsps Olive Oil
  • 2 tbsps Avocado Oil

Rest of the filling

  • 1 cup Green leaves Use a mix of Spinach, Arugula, lettuce
  • 1/2 cup Cherry Tomatoes chopped into halfs
  • 2 Shallots Finely chopped
  • 1 Zucchini grated
  • 1 Cucumber Finely chopped
  • 4 Asparagus Finely chopped
  • 200 gms Feta Cheese
  • Himalayan Sea Salt as per taste
  • 1/2 tbsp Black Pepper
  • 1/2 tbsp Coriander powder
  • 1/4 tsp Turmeric powder

Instructions
 

Chicken Marination

  • Chop the chicken breasts into cube size pieces
  • Take a ziplock bag and dump in the chopped chicken pieces & add the Italian seasoning and olive oil and avocado oil to it
  • Close the zip lock and mix the chicken until it is well incorporated with the seasoning and the oils - Leave it to marinate in the fridge for at least 30 minutes - the more the better
  • After 30 minutes remove the chicken from the fridge and empty the ziplock bag on a heated skillet.. Cook the chicken from both the sides, turn off the gas and allow it to cool
  • Next - Preheat the oven at 400 degrees
  • To a large mixing bowl add chopped shallots, chopped greens, grated zucchini, asparagus, cherry tomatoes and chopped cucumber
  • Once you chop the cherry tomatoes, take a large knife and mash those chopped tomatoes half way through (as you would to mince a piece of garlic) now chop the mashed part into further halves and then add it to the mixing bowl (This is important because we need the sweet juice from the cherry tomatoes to incorporate well with the filling and at the same time we do not want the tomatoes to interfere with our taste)
  • Grate half of the cheese i.e. approx 100 gms into this - Use more if needed
  • By now your chicken must have cooled remove the chicken from the skillet and chop them into further smaller pieces (mini sized ones) before adding them to the mixing bowl. You can also choose to shred them.
  • Add these to the mixing bowl along with the rest of the spices
  • Mix well until fully incorporated
  • Now slice your long peppers by running the knife through the middle of a vertically placed pepper on your hand. For the round peppers all you need to do is remove the top
  • Remove the seeds with the help of a small spoon
  • Using the small spoon add the mixture from the bowl to the peppers stuffing them untill there is room for no more
  • Grate the other half of the feta cheese on the stuffed peppers for the extra pop of colour and taste. Obviously use more if needed
  • Bake them in the oven for 15 minutes
  • Remove and let cool
  • Devour!

Video

Notes

  1. Feel free to experiment with the greens and use whatever you have at home (adding asparagus is highly recommended)
  2. Make sure the Italian seasoning you buy is gluten free and organic
  3. Using feta cheese is not paleo but an occasional indulgence is completely harmless