Stuffed Bell Peppers With Chicken And Mashed Potatoes

Stuffed Bell Peppers with Chicken and Mashed Potatoes

Table of Contents

- 133g Chicken breast (cut into small pieces or minced)
- 14g (0.5 Tbsp) Minced garlic

- 4g (0.5 Tbsp) Curry powder
- 2g (0.5 Tbsp) Chili powder
- 60g (3 Tbsp) Tomato pasta sauce

- 3 pinches of salt
- Black pepper to taste
- 2-3 Tbsp Milk (optional, for creamier texture)

- 1.5 Large red bell peppers (cut in half, seeds removed)
- Olive oil (for brushing the bell peppers)
- A pinch of salt

Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Bell Peppers:
- - Cut the large red bell peppers in half, remove the seeds and the membranes, and brush the insides lightly with olive oil.
- Sprinkle a pinch of salt and black pepper on the peppers for seasoning.
Roast the Bell Peppers:
- - Place the bell pepper halves on a baking sheet, cut side up, and roast them in the preheated oven for about 10-15 minutes. You want the peppers to soften but still hold their shape for stuffing. Remove them from the oven and set aside.

1. Boil the Potatoes:
  - Peel and chop the potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook the potatoes for about 15-20 minutes or until they are fork-tender.

Mash the Potatoes:
- - Drain the water from the potatoes and mash them with a potato masher until smooth.
  - Season with salt and black pepper. Add 2-3 tablespoons of milk for a creamier texture, if desired, and mix well.
  - Set the mashed potatoes aside for the stuffing.

Season and Cook the Chicken:
- - In a large skillet over medium heat, heat a small amount of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  - Add the diced chicken breast to the skillet. Season with curry powder, chili powder, salt, and black pepper. Stir well to coat the chicken evenly with the spices.
- Cook the chicken for about 5-7 minutes or until fully cooked through, stirring occasionally.
Add Tomato Pasta Sauce:
- - Stir in the tomato pasta sauce and let it simmer for another 2-3 minutes. This will give the chicken a rich, tangy flavor.
- Remove from heat and set aside.

Assemble the Stuffed Peppers:
- - Take the pre-roasted bell peppers and fill each half with a generous scoop of mashed potatoes.
- Next, add a layer of the seasoned chicken mixture on top of the mashed potatoes in each bell pepper.
Add the Cheese:
- - Top each stuffed bell pepper with a generous amount of shredded mozzarella cheese. The cheese will melt and become bubbly, adding a delicious layer of flavor.

1. Bake the Stuffed Peppers:
  - Place the stuffed bell peppers back into the oven and bake at 375°F (190°C) for about 10-15 minutes or until the cheese is fully melted and slightly golden on top.

Garnish:
- Once baked, remove the peppers from the oven and garnish with freshly chopped parsley for a pop of color and freshness.
Serve:
- - Serve the stuffed bell peppers hot. They can be enjoyed as a standalone meal or paired with a fresh green salad or roasted vegetables.

- Bell Peppers: Use large bell peppers for better stuffing and presentation. The sweetness of red bell peppers pairs well with the savory chicken and creamy potatoes.
- Make It Spicy: If you love a little heat, add chopped jalapenos to the chicken mixture, or increase the chili powder for an extra kick.

Mashed Potatoes: For a richer mashed potato filling, you can add a knob of butter or cream instead of milk. You can also leave the potato skin on for added texture and nutrients.
Cheese Choices: While mozzarella cheese melts beautifully, you can experiment with other cheeses like cheddar, gouda, or even a spicy pepper jack for different flavor profiles.