Stuffed Peppers with Chicken, Feta and Tomatoes

Pepper halves are gratinated with a spicy chicken and tomato filling and feta. The dish is low in carbohydrates, high in protein and very filling.

By yumbelo-Küche · 2 servings · 40 minutes

Ingredients

• 2 Stück red pointed pepper
• 250 g minced chicken
• 1 Stück onion
• 1 Stück garlic clove
• 1 Stück small zucchini
• 1 Dose chopped tomatoes
• 80 g feta
• 1 EL olive oil
• 1 TL sweet paprika powder
• 1 TL dried oregano
• salt
• pepper
• 0.5 Bund flat-leaf parsley

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Halve the peppers and remove the stem and seeds. Finely dice the zucchini and the onion, and finely chop the garlic.
3. Heat the olive oil in a large pan and sweat the onion and garlic in it for 3 minutes until translucent.
4. Add the minced chicken and fry, stirring, for about 5 minutes until crumbly. Season with paprika powder, oregano, salt and pepper.
5. Stir in the zucchini and the chopped tomatoes and let the mixture reduce uncovered for about 8 minutes.
6. Crumble the feta, mix half of it into the filling and season with salt and pepper to taste.
7. Place the pepper halves on a baking sheet and fill them with the filling up to the edge. Sprinkle the remaining feta on top.
8. Bake the peppers in the oven for about 20 to 25 minutes, until the peppers are soft and the feta is golden brown.
9. Finely chop the parsley, sprinkle it over the stuffed peppers and serve immediately.