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.

(2)

Preparation 20 min
Baking 45 min
Servings For 4 persons
Level Débutant

Recipes Main dishes Basquaise-style stuffed peppers

Main dishes
Salted

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

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Preparation steps

Step 1
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.
Step 2
In a Dutch oven, drizzle with olive oil and briefly brown the chicken fillets, cut into small pieces.
Set aside.
Step 3
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.
Step 4
When they start to brown, add the chopped bell pepper.
Step 5
Cook for ten minutes, until the bell pepper pieces are soft.
Add the tomatoes and bouquet garni.
Step 6
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.
Step 7
After cooking, add the chicken and mix well.
Step 8
Carefully cut the caps off the peppers and remove the seeds.
Step 9
Fill to the brim and close.
Finally, bake for 45 minutes at 190 degrees Celsius.
Baking information
- Temperature 190°C
- Heat rotary
- Baking time 45 min

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