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).

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    Coconut Milk 60.0 ml

    Coconut Milk

    Banana Peppers 3.0 Unit(s)

    Banana Peppers

    Small Shallot 1.0 Piece(s)

    Small Shallot

    Medium Tomato 1.0 Unit(s)

    Medium Tomato

    Tomato and Herb Sauce by Let's Cook 120.0 grams

    Tomato and Herb Sauce 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
    : Your Kitchen Essentials
    Utensils: Pan | Oven proof dish with lid | Mixing bowls x 2 |
    Equipment: Oven |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin Olive oil |
    : Prepare the Ingredients
    Preheat your oven to 180°C.

    Wash and dry the vegetables prior to chopping (as required):
    - Tomato: cut into juliennes or long strips.
    - Shallots: cut into juliennes or long strips
    - Banana Pepper: cut a slit down the inside. Remove the seed and scoop out the insides.
    : Stuff the Banana Peppers and Cook
    In a mixing bowl combine; chicken mince, part of tomato and herb sauce, add parsley, salt and pepper and mix.
    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.

    Heat some oil in a pan. Once the pan is hot enough, fry the peppers until the get a nice light brown colour. For further cooking;
    If you do not have an oven:
    Continue in the same pan, add a tablespoon of water. Set the heat to medium and cover the pan. Allow the peppers to cook for about 15 minutes.
    If you want to cook in an oven:
    Then transfer them to an oven proof dish, cover it and continue the cooking process in the oven. It should cook for about 15 minutes.

    Once they are cooked, let them cool for about 5 minutes. Then slit them diagonally in the center (if you want).
    : Finish, Plate and Serve
    Warm up the remaining tomato and herb sauce provided in saucepan. As it starts to boil, add in the coconut milk to finish the sauce. Check for seasoning. Place the stuffed peppers on the sauce and simmer for 5 minutes.
    In a mixing bowl combine; tomato, shallots, extra virgin olive oil, salt and pepper. Mix well.
    Plate and Serve:
    Plate the stuffed banana pepper and serve with the salad.