Stuffed julienne peppers Ingredients:
Bell pepper - 4 pcs.
Chicken breast fillet - 250g.
Fresh champignons - 250 gr.
Onion - 1 pc.
Sour cream - 2 tbsp.
Water - 25 ml.
Garlic - 1 clove
Cheese - 120 g.
Parsley - 20 gr.
Salt, pepper - to taste
Preparation:
Cut the bell bell pepper in half, remove the seeds.
Spread out on a baking tray, pour oil, salt and send to the oven at 220 gr. until soft.
Dice the onion, mushrooms and chicken fillet.
First fry the onion, then add mushrooms and salt. Add the chicken filet, after about 3 minutes we pour water and sour cream and boil it until it thickens. Pepper, grate garlic, add the herbs and turn off the heat.
We begin stuffing peppers, sprinkle with cheese and send it to the oven for 10-15 minutes at 220 g. (Until golden brown).
