Ingredients
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3 Red peppers
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3 Green peppers
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200 g Mushrooms
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75 g Leeks
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40 g Green onions
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160 g Cheese
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Olive Oil
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3 Chicken drumsticks
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20 g Parmesan Cheese
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to taste Salt
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to taste Black pepper
Directions
Stuffed peppers with chicken meat and mushrooms – an incredible delicacy that brings everyone together around the table.
We line a baking tray with parchment paper and preheat the oven to 200 degrees Celsius. We wash the peppers and pat them dry.
Arrange them in the tray and brush them with olive oil. Season with salt and bake in the oven until they soften enough to be opened. While the peppers are baking, prepare the ingredients for the filling.
Finely chop the green onions and leeks. Debone the chicken thighs and cut them into small cubes. Peel and slice the mushrooms.
Heat a skillet and add all the filling ingredients, season with salt and black pepper, and cook covered until all the ingredients are done.
Once the peppers are baked, remove them from the oven, cut them in half through the middle (I used scissors), and open them up. Remove the seeds. Grate the cheese finely.
Once the filling ingredients are cooked, stuff the peppers, sprinkle generously with cheese and parmesan on top, and bake in the oven until golden brown.
