Buon appetito!
Stuffed bell peppers with chicken and parmesan
Ingredients
4 persons
- 4 large red bell peppers
- 2 tablespoons vegetable oil
- June 1st
- 2 tablespoons of garlic
- 2 chicken breasts cut into 2 cm cubes
- 1 jar of ELVEA Tradizionale pasta sauce
- 100 grams of grated cheese
- black pepper
- salt
Preparation
-
1
Preheat the oven to 190°. Cut the tops off the bell peppers and save them. Then remove the seeds from the bell peppers.
-
2
Heat the oil in a frying pan over medium-high heat. Fry the chopped onion in it until the onion becomes translucent and brown. Then add the pressed garlic and fry that briefly as well. Put the onion mixture in a bowl.
-
3
Cut the chicken breast into pieces and season with salt and pepper. Add the chicken cubes, the jar of Elvea Tradizionale pasta sauce, cheese, and black pepper to the onion mixture.
-
4
Spoon the mixture into the peppers and cover them with the lids. Grease a baking dish and place the peppers in it.
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5
Bake for 40 minutes in the oven until the bell peppers are soft.
