Cooking – Stuffed Bell Pepper Rings #StuffedBellPeppers #Recipes http://www.jlaforums.com/viewtopic.php?t=675234985
🫑 Stuffed Bell Pepper Rings
📝 Ingredients:
Chicken fillet – 400 g
Bell peppers – 4-5 pcs
Champignons – 350 g
Cheese – 80 g
Onion – 1 pc
Garlic – 2-3 cloves
Flour – 3 tbsp
Eggs – 2 pcs
Salt – to taste
Ground black pepper – to taste
Green onion – to taste
Vegetable oil – for frying
🔥 Preparation:
Prepare the ingredients. Wash the bell peppers, mushrooms, and green onion.
Cut the bell peppers into thick rings, about 1.5-2 cm wide. Remove the seeds and membranes. Finely dice the remaining pepper trimmings – they are used in the filling.
Finely chop the onion.
Dice the champignons into small cubes.
Heat a little vegetable oil in a frying pan. Fry the onion until soft, then add the mushrooms and diced pepper trimmings. Season lightly with salt and pepper and cook until the liquid evaporates. Let this mixture cool slightly.
Dice the chicken fillet into very small cubes.
Cut the cheese into small cubes.
Place the diced chicken in a bowl. Add the fried mushroom mixture, cheese cubes, chopped green onion, eggs, minced garlic, flour, salt, and black pepper.
Mix everything well until the filling is evenly combined.
Pour a little oil into a wide frying pan and heat it lightly.
Arrange the pepper rings in the pan in a single layer.
Fill each pepper ring with the chicken mixture, pressing it in gently and leveling the tops with a spoon.
Cook over low to medium-low heat until the filling sets and the peppers begin to soften. Covering the pan helps the chicken cook through more evenly.
To get the browned top shown in the video, continue cooking until lightly golden, or finish the stuffed rings briefly in the oven or under the broiler.
Cook until the chicken is fully done and the peppers are tender.
Serve hot, sprinkled with extra green onion if desired.
📌 Some adjustments to the original recipe:
The peppers are not stuffed whole – they are cut into thick rings.
Part of the bell pepper is diced and added to the filling, which was missing from the original recipe text.
The chicken is used raw and diced very small, not pre-cooked or minced.
The mushrooms and onion are fried first before being added to the filling.
The cheese is cut into small cubes and mixed into the filling, not simply grated on top.
The eggs and flour are used as a binder for the filling.
The green onion is mixed into the filling and should be included in the main method.
The video shows the rings being cooked in a frying pan, not baked from the start.
📌 Notes:
Cut the chicken very small so it cooks through fully inside the pepper rings.
Cook the mushrooms until their moisture has mostly evaporated, or the filling may turn too loose.
Let the mushroom mixture cool a little before mixing it with the eggs.
Any good melting cheese works well here, such as Gouda, Edam, mozzarella, or a mild semi-hard cheese.
Do not make the pepper rings too thin, or they may lose their shape while cooking.
Press the filling in gently so it holds together, but do not pack it too tightly.
Cook on moderate heat so the peppers soften and the filling cooks through without burning on the bottom.
If the tops are not browning enough in the pan, a short finish under the broiler will give a result closer to the video.
The chicken should be fully cooked before serving. The safe internal temperature is 165°F / 74°C.
💡 Summary:
Bulgarian pepper means sweet bell pepper.
Champignons means standard white or cremini mushrooms.
This dish is closer to skillet-cooked stuffed pepper rings than classic whole stuffed peppers.