John Myers
Pointed Peppers Filled with Chicken Mushrooms
The perfect pointed peppers filled with chicken mushrooms recipe with a picture and simple step-by-step instructions.
- 4 Red pointed peppers
- 1 Red Onion
- 300 g Chicken fillets
- 8 tan Mushrooms
- Salt
- Pepper
- 150 g Cream cheese
- 100 g Shepherd’S cheese
- 200 ml Broth
- Wash the pointed peppers, cut in half, remove the seeds and place in a baking dish.
- Wash the chicken fillet well, dab it off and cut into bran cubes, clean the mushrooms, cut into small pieces, dice the onion.
- Heat some oil in a pan and fry the onion, chicken fillet and mushrooms in it.
- Now add the cheese and stir everything well.
- Now put the filling into the pointed peppers, pour some cheese over it and pour the broth
- Now off with it in 180c. warm oven for about 30 minutes and we ate mashed potatoes with it. ******************************** GOOD HUNGER **************** ******************
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