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Stuffed Bell Pepper with Chicken and Mushrooms
6'
Not included in this recipe
Treenut
Peanuts
Crustaceans
Ingredients
Servings
-
6 Portions
+
Milk
1 liter Milk
MAGGI® Bechamel Mix
1 Sachet MAGGI® Bechamel Mix
Colored bell peppers
8 Mediums Colored bell peppers
Ground cinnamon
1 pinch Ground cinnamon
Ground Black Pepper
1 1/2 teaspoon Ground Black Pepper
Paprika powder
1/2 teaspoon Paprika powder
Onions, sliced
4 Mediums Onions, sliced
chicken breast, cut into strips
500 grams chicken breast, cut into strips
Mushrooms, chopped
1 Packet Mushrooms, chopped
Olive Oil
2 teaspoons Olive Oil
Stuffed Bell Pepper with Chicken and Mushrooms
Nutri value
| Carbohydrates | 32.92 g |
| Energy | 336.13 kcal |
| Fat | 10.72 g |
| Protein | 28.35 g |
| Fiber | 4.81 g |
| Sodium | 541.45 g |
| Sugar | 17.07 g |
Instructions
6 Steps
50'
Total
5'Preparation
50'Cooking
0'Waiting
Step by step
1 of 6
1'
Step 1
Marinate chicken, onions and mushroom with paprika, black pepper and cinnamon.
Check
2 of 6
1'
Step 2
Stir fry over high heat for 5 minutes.
Check
3 of 6
1'
Step 3
Mix MAGGI Bachamel with cold milk.
Check
4 of 6
1'
Step 4
Stir over medium heat for 5 minutes.
Check
5 of 6
1'
Step 5
Pour the rest of the Sauce over the bell pepper.
Check
6 of 6
1'
Step 6
Roast in the oven (Temperature 200˚C) for 20 minutes.
Check
Serving tip
Serve with White Rice.
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Stuffed Bell Pepper with Chicken and Mushrooms
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