Chicken Stuffed Peppers Recipe
Ingredients
| Butter | 1 Ounce | |
| 2 oz. lean streaky bacon, rinded and chopped | ||
| 2 oz. onion, skinned and roughly chopped | ||
| Button mushrooms | 2 Ounce, quartered | |
| Large pinch dried thyme | ||
| Paprika pepper | 1/2 Teaspoon (Leveled) | |
| Chicken stock | 4 Tablespoon | |
| Cornflour | 1/2 Tablespoon (Leveled) | |
| Water | 1 Tablespoon | |
| Single cream | 4 Tablespoon | |
| 1/4 lb. cooked white chicken meat, diced | ||
| Red peppers | 2 Large | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a pan melt 1/2 oz butter and saute bacon and onion for 5 min.
2) Add remaining butter and mushrooms and saute for further 5 min.
3) Mix thyme, paprika and stock and boil.
4) In a bowl add cornflour with water and stir into bubbling mixture.
5) Turn off flame and add crea. Place on flame and heat up without boiling.
6) Add chicken, seasoning and keep aside to cool.
7) Place whole peppers in boiling water to blanch for 5 min.
8) Drain and keep aside.
9) Cut the tops and scoop out the seeds.
10) Place chicken mixture into the peppers.
SERVING
11) Serve cold.
1) In a pan melt 1/2 oz butter and saute bacon and onion for 5 min.
2) Add remaining butter and mushrooms and saute for further 5 min.
3) Mix thyme, paprika and stock and boil.
4) In a bowl add cornflour with water and stir into bubbling mixture.
5) Turn off flame and add crea. Place on flame and heat up without boiling.
6) Add chicken, seasoning and keep aside to cool.
7) Place whole peppers in boiling water to blanch for 5 min.
8) Drain and keep aside.
9) Cut the tops and scoop out the seeds.
10) Place chicken mixture into the peppers.
SERVING
11) Serve cold.
Chef
