Chicken Stuffed Peppers and Tomatoes
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 3 chicken breasts about 700 gr. / 1.5 lb, boneless, skinless, diced
  • 7 tomatoes
  • 7 peppers any color
  • 2 zucchinis, cut in small cubes
  • 1 eggplant, peeled and cut in small cubes
  • 1 onion, chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • Salt, pepper
  • 1 tbsp sugar
  • 1 chicken bouillon
  • 4 tbsp light or heavy cream
  • 2 tsp double concentrated tomato paste
  • ½ cup melting cheese
  • A small bunch of parsley
  • Olive oil for sautéing
Instructions/ Εκτέλεση
  1. Cut the upper part of the tomatoes and with a spoon empty the tomatoes leaving about 1 cm / less than half inch skin around.
  2. In your blender mash the tomato flesh.
  3. Add the oregano, basil, sugar, thyme, salt and pepper and blend for a second to incorporate.
  4. Cut the upper part of the peppers, remove the seeds and discard them.
  5. Put them aside.
  6. In a skillet pour some olive oil and sauté the onions, eggplant and zucchinis until they start to soften about 10 minutes in medium heat.
  7. Add the tomatoes and the bouillon and boil in medium/low heat for about 5 minutes.
  8. Pour the heavy or light cream and tomato paste and cheese and boil for another 5 minutes.
  9. In the meantime, in another skillet sauté the chicken pieces with some olive oil until half done.
  10. Transfer the chicken pieces to the tomato batter and mix to incorporate.
  11. Preheat oven to 175°C / 350°F.
  12. Stuff the peppers and tomatoes with the chicken.
  13. Take a heavy pan add some olive oil and place the stuffed peppers and tomatoes close to each other.
  14. Pour about a cup of boiling water around the edges of the pan.
  15. Place the pan in the oven and bake for about an hour.
  16. Remove, let rest for five minutes and serve.
Recipe by Culinary Flavors at