Finely chop the onions and bell peppers, fry over medium heat for 10 minutes. Garlic and
- Tomatoes - 7 pieces
- Bulgarian peppers - 2 pieces
- Bow - 1 piece
- Garlic - 2 Teeth
- Chicken fillet - 450 Grams
- Corn (canned) - 250 Grams
- Cheese - 100 Grams
- Cumin - 1 teaspoon
- Sunflower oil - 30 milliliters
- Salt, black pepper, greens - - To taste
Finely chop the onions and bell peppers, fry over medium heat for 10 minutes. Garlic crushed and add to peppers and onions. Chicken fillet cut into small cubes and fry until half cooked. Add to the chicken fillet roasted peppers, onions and garlic, as well as corn. Mix well, add cumin and fry for another 5-7 minutes over medium heat. With tomatoes, we do this: we cut the top and use the teaspoon to extract the flesh. In the tomato we spread out our stuffing from chicken and vegetables, sprinkled with grated cheese on top - and we send it to the heated up to 170 degree oven for 10-12 minutes. You can serve both hot and cold.
Servings: 3-4