Capsicum halves stuffed with chicken, cheese and vegetables
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Capsicum is the generic name for both the plant and the fruit of a wide variety of peppers although the term capsicum itself appears to be more popularly used only in certain regions. Elsewhere, capsicum is often referred to by variety such as cayenne, bell pepper and pimiento.
This is my second attempt at making stuffed capsicum (or bell peppers, if you prefer to call them that) and I finally did it right. The first time, I stuffed the peppers with raw ground meat mixed with raw vegetables. The juices from the meat and vegetables soaked the peppers during baking, making it very soggy. This time, I cooked the filling first, stirred in lots of grated Parmesan and stuffed the sticky gooey mixture into the cavities of the halved peppers. I baked them only long enough to brown the tops and to cook the bell peppers just until they were tender-crisp.
Do red, yellow and green bell peppers taste differently from one another? I don’t know if it’s just my imagination but green bell peppers seem to be the most aromatic while the yellow ones seem to taste the sweetest. But whatever color of bell peppers you choose to stuff, they’ll taste great with this cheesy filling.
Serves 4.
Ingredients:
2 large (or 4 medium) bell peppers, halved lengthwise, seeds and veins removed
200 g. of ground chicken meat
1 onion, finely chopped
2 celery stalks, finely sliced
3/4 c. of frozen sweet peas, thawed
2 red pimientos, cored, seeded and finely chopped
1/2 c. of grated parmesan cheese
1/2 c. of fine bread crumbs
1 tbsp. of butter
salt
pepper
Melt the butter in a non-stick frying pan (you’ll need more butter or oil if using a regular pan). When hot, add the ground chicken and cook over high heat until lightly browned, about 5 minutes. Add the onion, celery, pimientos and peas. Season with salt and lots of freshly ground pepper. Stir and continue cooking for another two minutes.
Remove from the stove and cool for about 10 minutes. Cooling is faster if you transfer the mixture to a shallow bowl and stir it often.
After the chicken mixture has cooled, stir in the bread crumbs and cheese.
Fill the cavities of the bell peppers with the mixture, top with more parmesan cheese if you like, and bake in a preheated 180oC oven for about 10 minutes or until the tops are lightly browned.
Serve with rice, pasta or bread.
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Comments
6 Responses to “Capsicum halves stuffed with chicken, cheese and vegetables”
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I think yellow capsicums taste sweeter, too.
Gay
looks yummy!
I’ll have to try this.
Hi! My mom used to stuff green bell peppers with ginisang ground beef with peas, potatos, and what-have-you. I remember them being delicious. She cut the tops off, cleaned out the insides, put the mixture in, sprinkled with parmesean cheese and baked them. They were yummy!
Another favorite ’stuffed’ veggie is stuffed tomato. Cut the tops of a Big Boy tomato, clean the insides and stuff with tuna salad. It’s very refreshing and easy to fix on a hot summer day.
We do this torta style, topped with beaten egg. Will definitely try it with cheese.
hi miss connie,
this recipe rocks! it gives a different taste to the torta style my mom used to make when we were kids. the left-over fillings i ate for breakfast and it equally tastes good! i had half of the capsicum as baon for lunch today and my office mates were nabitin coz its tastes good daw (grinning from ear to ear hehehe)..
and yeah, the yellow capsicum tastes sweeter
thanks for sharing this recipe!