Preparation

Ingredients (4 pers)

• 2 red bell peppers
• 250 g mushrooms
• 1 sprig of fresh celery
• 1 onion
• 500 g chicken breast
• Margarine
• 30 g flour
• ½ chicken bouillon cube
• Tabasco
• Salt and freshly ground pepper
• Basmati rice

¨Preparation

1. Cut the bell peppers in half, remove the seeds, and poach them in lightly salted boiling water. After 5 minutes, check if they are cooked and then immerse them in cold water.
2. Peel and finely chop the onion, clean the mushrooms, remove the sandy stems, and slice them.
3. Wash the celery stalk and cut it into very small pieces. Chop the chicken breast.
4. Bring water to a boil with the ½ bouillon cube.
5. Preheat the oven to 200°C.
6. Melt 20 g of margarine in a pan and sauté the onion in it. Add the mushrooms to the onion and simmer for 5 minutes.
7. Add the celery and let it simmer for another 5 minutes.
8. Sprinkle the onions and mushrooms with flour, add 1 cup of broth, and mix everything together well. Add the chicken and season with a bit of salt, pepper, and Tabasco to taste. Let it simmer for another 5 minutes.
9. Fill the halved bell peppers with this mixture and place them in the oven for 15 minutes.
10. Cook the basmati rice according to the package instructions and serve it with the stuffed peppers.