French-style peppers
Description
Important: Choose meaty bell peppers with thick walls for stuffing. If the walls are too thin, they will dry out during baking, and the pepper flavor won't be noticeable. Recipe: Finely chop the onion and parsley and dill, then mix them with the finely chopped boiled chicken fillet. Season with salt and pepper to taste, and mix well. Cut the peppers in half lengthwise, leaving the stem intact, and remove only the core and seeds. Keep the stem to prevent the filling from escaping through the hole during baking. Fill the pepper halves with the stuffing, sprinkle with cheese, then with breadcrumbs, and place a small piece of butter on each pepper half. Line a baking tray with parchment paper, place the peppers on it, and bake in a preheated oven at 180–200°C (356–392°F) for 30 minutes. You can add your favorite spices to the breadcrumbs and filling according to your taste.