Peppers in French

Important: Bulgarian pepper for stuffing choose fleshy, with thick walls. If st Ingredients:

• Bulgarian pepper - 4 pieces
• breast chicken - 200 grams
• champignons canned - 100 Grams
• cheese - 100 Grams
• onion - 1 piece
• Butter - 50 Grams

Instructions

Important: Bulgarian pepper for stuffing choose fleshy, with thick walls. If the walls are thin, then during baking they will dry out, and the taste of pepper will not be felt. Recipe: Chop the onions and greens of parsley, dill, add to the sliced ​​finely fillet (pre-cooked). Solim and pepper to taste, mix well. Pepper cut along in half, leave the foot, take out only the middle with the seeds. The knife should be left to ensure that minced meat does not crawl through the hole during baking. Fill the toppings with halves of pepper, sprinkle cheese on top, then breadcrumbs and put a small piece of oil on each pepper. We cover the baking sheet with baking paper, spread the pepper and send it to the oven heated to 180 200 degrees for half an hour. To breadcrumbs and minced meat you can add spices to your taste.

Servings: 4