Egg in a pepper cup

Name: Egg in a pepper cup - Alida K.
Ingredients: for one serving: 150 g red bell pepper (half) 50 g chicken breast (fillet) 50 g mushrooms (fresh or canned) 10 g cows cheese 15 g crushed tomatoes (canned) 100 g diet yogurt (optional)

Diverse - Egg in a pepper cup by Alida K. - Recipia

This delicious recipe combines the rich flavors of chicken with the freshness of vegetables, providing a quick and tasty meal. We start by preparing the bell pepper, which will be the star of this dish. So, we take a fresh bell pepper, preferably one that is red or yellow, and wash it well under a stream of cold water. Then, we carefully wrap it in aluminum foil, making sure it is well sealed to retain moisture. We place the wrapped pepper in a preheated oven at 180 degrees Celsius and let it bake for about 20 minutes, until it becomes slightly soft and fragrant. Meanwhile, we take care of the chicken breast. We choose a fresh chicken breast, wash it, and pat it dry with a kitchen towel. We place it on the grill or in a non-stick pan, without oil, and cook it over medium heat. It is important to brown it evenly on all sides, and at the end, we cut it into small cubes, which will be easier to distribute in our delicious pepper. Now, let's take care of the mushrooms. We choose fresh mushrooms, such as champignon or oyster mushrooms, which we clean and slice thinly. We place them in the pan where we cooked the chicken breast, adding a pinch of salt and a splash of water to help them soften. By cooking the mushrooms over medium heat, we ensure they release their flavors and become tender. This process takes about 5-7 minutes. After the pepper has baked, we take it out of the oven and let it cool slightly. Then, we cut it in half lengthwise, being careful not to separate the two halves. Inside each half, we sprinkle a little salt to enhance the flavor. Then, we add the chicken breast cubes and the cooked mushrooms, gently mixing to distribute them evenly. We make a small indentation in the middle of the filling and crack an egg, which will add creaminess and bind the ingredients together. Next, we place the stuffed pepper in the microwave, setting it to maximum power for 2 minutes, or until the egg is cooked, but not too much, so it doesn’t become hard. Finally, grate a little sheep cheese on top of the pepper, adding an extra flavor boost. We put the dish back in the microwave for another 30 seconds, so the cheese melts slightly. After taking the pepper out of the microwave, we let it cool slightly, then it is ready to serve. This is a simple recipe, but full of flavor, perfect for a quick dinner or a hearty lunch. Enjoy your meal!

Ingredients

for one serving: 150 g red bell pepper (half) 50 g chicken breast (fillet) 50 g mushrooms (fresh or canned) 10 g cows cheese 15 g crushed tomatoes (canned) 100 g diet yogurt (optional)

Egg in a pepper cup

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