Stuffed Chicken and Chanterelle Peppers

Stuffed Chicken and Chanterelle Peppers

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The main

  1. Yellow pepper 2 pieces
  2. Minced chicken 100-120 grams
  3. Onion 1 piece (small)
  4. Vegetable oil 2-3 tablespoons
  5. Tomato 1 piece
  6. Chanterelles 2 handfuls
  7. Butter 1 cube (small)
  8. Salt to taste
  9. Pepper to taste
  10. Thyme to taste

For the sauce

  1. Tomato 1 piece
  2. Garlic 1 clove
  3. Salt 1 pinch
  4. Honey 1 teaspoon
  5. Chili pepper to taste
  6. Sunflower oil 1 tablespoon
  7. Pumpkin oil (optional) 2 tablespoons
  • Main ingredients: Onion, Pepper, Mushrooms
  • Serving 2 servings


Frying pan, knife, spatula, baking dish, tablespoon, board


Step 1: fry the chanterelles and chicken.

Fry the onion in a frying pan in vegetable oil, then, when the onion becomes golden, add the minced chicken to it. Stir and cook until the meat changes color.
Scald a tomato and peel it, cut into cubes and add to the chicken and onion. Put out more 3-4 minutes. Then salt, pepper and add thyme. Put on a plate.

Melt the butter in the same pan and fry the washed chanterelles in it. Fry until the mushrooms are soft and the water almost evaporates. Salt, pepper, add thyme and mix with chicken.
Set aside some fried chanterelles to decorate the finished dish.

Step 2: bake pepper.

Rinse and burn peppers over a gas stove or at 200 degrees in the oven until black. Then put under the lid and let cool. Then peel, twig and seed.

Step 3: prepare the sauce.

Chop the tomato in a blender, chop the garlic finely.
Sauté the garlic until golden, then add chopped tomato to it. Stir and cook 3-4 minutes, salt at the very end, pepper, add chili and honey. Remove from heat.

Step 4: stuff the peppers.

Pour the sauce into the bottom of small forms.
Inside the peeled peppers with a spoon, put the chicken with the chanterelles, if the soft flesh of the pepper breaks, it's okay, but try to avoid it.
Put the stuffed peppers on top of the sauce and pour pumpkin oil on request. Pepper and salt on top. Add the remaining chanterelles, laying them nicely on the peppers.

Step 5: bake stuffed peppers with chicken and chanterelles.

Bake stuffed peppers in preheated 160-170 degrees on 15 minutes. The pepper is covered with a golden brown, and the sauce will evaporate.

Step 6: serve stuffed peppers with chicken and chanterelles.

Serve the prepared peppers with sour cream and fresh herbs. This is a great dish for both lunch and dinner. I recommend!
Enjoy your meal!