Spicy Stuffed PeppersPrep.Time: 20 mins
Cook.Time: 60 min
Large Oven Dish
Medium Mixing bowl
450g/1lb Chicken Breats
6-7 Large Peppers
1 Large Onion
3-4 Cloves Garlic
2 Tbsp Olive Oil
for the marinade
Tin of chopped tomatoes
2 tsp Chinese Five Spice
2 Tbsp Honey
4 Tbsp Dark Soy Sauce
MethodChop and deseed the chillies and add to the mixing bowl with the rest of the marinade ingredients.
Dice the chicken breasts into ½" / 1 cm cubes, add to the marinade and stir in well.
Cover and leave to marinade.
Finely dice and cook the onions in the olive oil, on a medium heat with a lid on until soft.
While the onions are cooking, half, deseed and trim the peppers using the paring knife and lay them in the roasting dish.
Pre-heat oven to 200°c / 400°f / Gas Mark 6.
Finely chop the garlic and add to the soft onions.
Stir well and cook gently for a few minutes.
Turn the heat up and add the marinated chicken and juices.
Stir well and cook on a higher heat till the chicken turns white.
Spoon the contents of the pan into the peppers.
Place the dish in the centre of the oven and cook for 60 minutes.
Serve with seasonal vegetables or rice.
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