- Bulgarian pepper - 3 pieces
- Carrots - 1/2 Pieces
- Celery root - 50 Grams
- Bow - 1 piece
- Cherry Tomatoes - 6 pieces
- Chicken fillet - 200-250 grams
- Olive oil - - To taste
- Salt, pepper - - To taste
Prepare all the necessary ingredients First, cut the celery root with small cubes. Then we also carve small carrots. Fry them in a frying pan in oil. We cut the leek. Then cut into cubes half red Bulgarian pepper. Then we cut cherry tomatoes into quarters. In a frying pan, where the fried onion and celery are already grated to a golden crust, we add pepper, tomatoes and leeks. Bulgarian peppers washed, cut the top (do it carefully, we still need it). We cut out the seeds. Then the peppers are not very long blanched in boiling, salted water. At this time in a separate frying pan fry in small pieces chopped chicken. Chicken salted, peppers and fry for a long time. When she gets a light-light blush, we shift it into a skillet with vegetables. All the good mix and quick fry. Put the baking paper on the baking tray and lubricate it with oil. Peppers stuff stuffing, tightly ramming. Peppers are covered with hats and sent to preheated to 180 degrees oven bake until soft (10-20 minutes). Bon Appetit!
Servings: 2