Julienne in bell pepper
Description
We prepare the julienne in the traditional way using mushrooms and chicken, adding onions for juiciness and flavor. We combine the sautéed ingredients with béchamel sauce and place them into the cavity of a bell pepper. The dish is baked under a cheesy crust, turning out aromatic and very juicy inside. Julienne can be served as a hot dish or an appetizer.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Boil the chicken fillet in salted water until cooked. Cooking time is approximately 20 minutes after boiling. Let the cooked meat cool down, preferably in the broth, so it remains juicy.
- 3
Step 3
Thoroughly wash the mushrooms, cut them into small pieces, place in a dry skillet over heat. When all the mushroom liquid has evaporated, add a little oil.
- 4
Step 4
Peel the onion, chop into cubes, and add to the mushrooms. Fry the mushrooms with the onion for 3 minutes until the onion becomes translucent, and lightly season with salt.
- 5
Step 5
Cut the boiled chicken fillet into small pieces of arbitrary size, add to the mushrooms, mix, and fry for a few minutes.
- 6
Step 6
Meanwhile, prepare the sauce. Toast the flour in a dry skillet until it turns creamy in color, stirring frequently with a spatula. Then add the butter and stir until smooth. Pour in the warm cream, stirring constantly to prevent lumps, and season with salt to taste. Once the sauce thickens, remove it from the heat.
- 7
Step 7
Pour the sauce into the pan with the mushrooms and meat, mix well, and simmer over low heat for 2 minutes.
- 8
Step 8
Cut the bell pepper in half, remove the seeds, rinse, and pat dry with paper towels.
- 9
Step 9
Fill the pepper halves with the mixture as tightly as possible.
- 10
Step 10
Place the prepared ingredients in a baking dish, top with grated hard cheese. Put the dish in a preheated oven and bake at 200 degrees for the next 15–20 minutes.
- 11
Step 11
Turn off the oven, leave the dish inside for another 15 minutes so that the peppers become softer.
- 12
Step 12
Garnish the julienne in peppers with fresh herbs and serve.
- 13
Step 13
Serve at the table.