Chicken Stuffed Banana Peppers with a Side Salad

The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers and other spicy foods. Scoville Heat Units (SHU) is based on the concentration of capsaicin in the food product. The banana pepper is between 0-500 Scoville Units (mild spice).

    This combination does not exist.

    Coconut Milk 60.0 ml

    Coconut Milk

    Banana Pepper 80.0 grams

    Banana Pepper

    Shallots 42.0 grams


    Tomato 100.0 grams


    Tomato Concasse by Let's Cook 120.0 grams

    Tomato Concasse by Let's Cook

    Chicken Mince 110.0 grams

    Chicken Mince

    • Time : 20.0 mins
    • |
    • Calories: 464.0 kcal
    • |
    • Protein : 23.0 g
    • |
    • Fat : 31.0 g
    • |
    • Carb. : 29.0 g
    Tomato: Cut into juliennes or long strips.
    Shallots: Peel and cut into juliennes or long strips
    Banana Pepper: Cut a slit down the inside. Remove the
    seed and scoop out the insides.

    Preheat your oven to 180°C. If you do not have an oven,
    please read the alternative cooking procedure.
    Stuff the Peppers
    Lightly season the inside of the peppers before you start stuffing
    them. Carefully spoon in the chicken mince into the pepper. Lightly
    season the peppers again, after you have stuffed them.
    Cook Peppers
    Heat some oil in a pan. Once the pan is hot enough, pan fry the
    peppers until the get a nice lightly brown colour. Then either transfer
    them to an oven proof pan or if your pan is oven proof, cover it and
    continue the cooking process in the oven. It should cook for about 15

    If you do not have an oven, add a tablespoon of water. Set the heat
    to medium and cover the pan. Allow the peppers to cook for about
    15 minutes.

    Once they are cooked, let them cool for about 5 minutes before
    Just Before Serving
    While the pepper are cooking, you can :

    Warm up the tomato sauce provided in saucepan. As it starts to boil, add in the coconut milk to finish the
    sauce. Check for seasoning just before serving.

    Prepare the salad by lightly dressing the tomato and shallots with extra virgin olive oil. Season with salt and