- Heart chicken - 800 Grams
- Carrots - 100 Grams
- Butter - 20 Grams
- Salt - 1/2 Teaspoon
- Basil fresh green - 2 Gram
- Pepper sweet orange - 2 Pieces
- Onion - 1 Piece
- Vegetable oil - 20 milliliters
- Thyme - 2 Gram
- Chili powder - 1/4 Teaspoons
- Pepper sweet yellow - 2 pieces
- Pine nuts - 80 Grams
The first thing to do is to thoroughly rinse the chicken hearts and roll them through the meat grinder. We clean the onion and finely chop it. Carrots are cleaned and likewise finely chopped. Onions and carrots are fried until golden in a mixture of vegetable and butter. When the onions and carrots will turn golden, add the minced meat into the pan, stir and fry together for another 10 minutes. At the same stage, add all the spices to the mixture. Meanwhile, the peppers are cut in half, cleaned of seeds, but we leave the tails. We stuff the peppers with our stuffing with vegetables. We put the form for baking with peppers in the oven and bake for about 20 minutes at 200 degrees. While the peppers are baked - fry in a dry frying pan cedar nuts. Serve hot peppers, sprinkled with fried pine nuts. Bon Appetit!
Servings: 3-4