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Friday, 23 January 2015

Cheesy Chicken Peppers

Peppers can come in all colours, shapes, sizes and degrees of hotness. One of our favourites is the red pepper, it features well on the blog ! These stuffed red peppers are easy to make and come in handy for any leftover chicken you may have in your fridge.

It's a recipe the grandchildren would enjoy - helping mum or Grandma make them as well as eating them, obviously when children are helping you with the cooking / preparation caution with utensils is needed.

Here's the recipe

Ingredients (Serves 1)
vegetable oil for greasing
1 red pepper, stalk and seeds removed, cut in half
50g/2oz cooked leftover chicken
2 cherry tomatoes, chopped
2 basil leaves, torn
pinch freshly ground black pepper
25g/1oz mozzarella, chopped
1 tbsp grated cheddar or parmesan
peas to serve

Preparation and Method

1. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchment. Brush the parchment all over with a little oil.
2. Place the pepper halves onto the baking tray, cut sides facing upwards.
3. Divide the cooked chicken equally between the pepper halves.
4. In a bowl, mix together the cherry tomatoes and basil. Season, to taste, with a little freshly ground black pepper. Spoon the mixture into the pepper halves.
5. Divide the mozzarella equally between the two pepper halves, then sprinkle over the grated cheddar or parmesan and season, to taste, with freshly ground black pepper.
6. Bake the stuffed peppers in the oven for 18-20 minutes, or until the flesh is completely cooked through. Serve with freshly cooked peas.
A quick and tasty bite

Original recipe idea is here

All the best Jan

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