Basquaise-style stuffed peppers
Discover a taste of the Basque Country with our Basquaise-style stuffed peppers recipe. Bursting with vibrant flavors and wholesome ingredients, this dish brings a touch of the South of France to your table.
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Preparation 20 min
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Baking 45 min
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Servings For 4 persons
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Level Débutant
Ingredients
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Preparation steps
- Baking information
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Temperature190°C
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Heat rotary
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Baking time 45 min
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Basquaise-style stuffed peppers
Discover a taste of the Basque Country with our Basquaise-style stuffed peppers recipe. Bursting with vibrant flavors and wholesome ingredients, this dish brings a touch of the South of France to your table.
Ingredients
- Chicken (Breasts) : 400 grams
- Red bell peppers : 5
- Tomatoes : 3
- Yellow Onions : 2
- Vegetable stock (Cube) : 1
- Bouquet garni : 1
- Espelette pepper : 1 teaspoon
- Salt : 1 pinch
- Pepper : 1 pinch
- Olive oil : 1 tablespoon
Preparation steps
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Fill a large saucepan with water and bring to the boil with a pinch of coarse salt.
Plunge 4 peppers into the water to serve as containers.
Leave in boiling water for 5 minutes, then drain and set aside. -
In a Dutch oven, drizzle with olive oil and briefly brown the chicken fillets, cut into small pieces.
Set aside. -
Peel and slice the onions.
In the same stewpot used to cook the chicken (the juices released will give the recipe a little more flavor), drizzle with olive oil and sauté the onions. -
When they start to brown, add the chopped bell pepper.
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Cook for ten minutes, until the bell pepper pieces are soft.
Add the tomatoes and bouquet garni. -
Finally, add the Espelette pepper, salt and pepper, and pour in the vegetable stock cube previously diluted in 10 centilitres of water.
Simmer for ten minutes to reduce the juice. -
After cooking, add the chicken and mix well.
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Carefully cut the caps off the peppers and remove the seeds.
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Fill to the brim and close.
Finally, bake for 45 minutes at 190 degrees Celsius. - Temperature: 190°C
- Heat: rotary
- Baking time: 45 min