Saturday, October 03, 2020

Stuffed Sweet Peppers with Chicken, Einkorn and Egg


© 2020 | http://angiesrecipes.blogspot.com




© 2020 | http://angiesrecipes.blogspot.com


These chicken-einkorn-egg stuffed mixed peppers are packed with flavour and add a burst of beautiful colour to your meal, not to mention a boost of Vitamin C. I used chicken mince because I happened to have some on hand, you can also use other ground meat (pork, beef or lamb) in the place of chicken. Don't like eggs or have egg allergy? No problem, just omit them entirely or sprinkle some cheese on the top of ground meat filling instead. The great thing about stuffed peppers is how well they take just about anything and make it tasty.

  • 3 Mixed sweet bell peppers, halved, deseeded
  • 2 tsp Olive oil
  • 1 Shallot, finely chopped
  • 1 Large garlic clove, crushed
  • 2 tsp Finely grated lemon zest
  • 1 tsp Cumin powder
  • 1 tsp Cinnamon powder
  • 200 g Chicken mince
  • 100 g Einkorn, cooked
  • 150 g Canned diced tomatoes
  • 2 tbsp Walnuts, toasted and crushed
  • Salt and pepper
  • 2 tbsp Fresh flat-leaf parsley, chopped
  • 6 Eggs, small
  • Fresh herbs for garnishing
  • Balsami glaze, optional
  1. Preheat oven to 200C/180C fan forced/400F. Line a large baking tray with baking paper. Place bell pepper halves on prepared tray and bake for 10 minutes.
  2. Cook einkorn in a pot of salted simmering water until al dente, about 25 minutes. Drain and set aside.
  3. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook chopped shallot, stirring, for 4 minutes or until softened. Add crushed garlic, zest, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant. Add chicken mince and cook, breaking mince up with a wooden spoon for 3-4 minutes or until just cooked.
  4. Add in einkorn, diced tomatoes and walnuts and cook, stirring, for 2 minutes. Season with salt and pepper and stir in the parsley.
  5. Drain any liquid from bell peppers. Spoon filling into capsicums and make an indent in each half. Carefully crack an egg into indent and bake for 10-15 minutes or until eggs are cooked to your liking. Serve sprinkled with fresh herbs. Drizzle a bit of balsamic glaze over the egg if using.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com




© 2020 | http://angiesrecipes.blogspot.com


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24 comments:

  1. Whats Cookin Italian Style Cuisine3/10/20 20:50

    What a great addition of eggs and walnuts and they look very yummy

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  2. Happy Retiree's Kitchen4/10/20 02:27

    Angie this recipe has really caught my eye. I love that the filling can be prepared in advance, and that you have added an egg. Why have I not thought to do that I ask with my stuffed capsicum? I love making shaksuka, and yet this is a similar concept. I have never heard of Einkorn so will need to find a substitute. Thanks so much for very clever recipe. Beautiful photos as well.

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  3. Iwona4/10/20 07:09

    Beautiful colors :) I would like to taste it :)

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  4. Martyna4/10/20 12:55

    These looks very delicious :)

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  5. Nancy Chan4/10/20 13:32

    Beautiful and colourful. They must be very delicious too!

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  6. Natalia4/10/20 13:57

    I love sruffed peppers or zucchinis, yours look so delicious! I love these colors☺

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  7. Suja Manoj4/10/20 17:17

    Beautiful combo,love stuffed peppers, this looks so yummy.

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  8. Jeff the Chef4/10/20 18:32

    This is a really beautiful way to stuff peppers. First, I think it's more attractive than the traditional method, and second, I never really feel like eating an entire pepper!

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  9. Torviewtoronto4/10/20 19:39

    beautiful and a colourful meal looks delicious

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  10. G'day Souffle5/10/20 02:15

    Never heard of einkorn before- learning new things all the time! Nice colorful dish!

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  11. Balvinder5/10/20 02:32

    What a great idea of adding eggs to peppers!

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  12. foodtravelandwine5/10/20 03:30

    Great idea!....fantastic for these warm/cold days....Abrazotes, Marcela

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  13. Valentina5/10/20 04:50

    These are so much fun, not to mention heart and delicious. Love that kept the stems on the peppers. :-) ~Valentina

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  14. MunatyCooking5/10/20 18:42

    What an elegant dinner. I always enjoy stuffed Peppers!

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  15. Cathy @ She Paused 4 Thought5/10/20 19:06

    That is absolutely stunning! I love how versatile this recipe is.

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  16. Karen (Back Road Journal)5/10/20 19:50

    Cumin, cinnamon and walnuts...what a delicious addition to stuffed peppers.

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  17. ChefMimi6/10/20 16:40

    Love this! I was just thinking it was a good time of year for stuffed bell peppers, but with the egg on top?! Brilliant!

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  18. Pam6/10/20 19:17

    I love stuffed peppers and these look and sound terrific. I love the egg.

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  19. Raymund6/10/20 20:56

    Ohhh they look really nice! great filling

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  20. tigerfish6/10/20 22:54

    Fully loaded bell peppers , and I like that it's nicely balanced with chicken mince, egg.

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  21. Nammi7/10/20 13:27

    looks yummy. My kids for some reason dont like peppers. I love them especially when cooked like this or roasted

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  22. wiffy8/10/20 09:52

    They look so so pretty with the egg yolk. I love the mix of chicken, walnuts and spices in this one.

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  23. Izaa10/10/20 19:49

    this pepper looks delicious

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  24. SavoringTime in the Kitchen14/10/20 20:49

    Not only delicious but so pretty too!

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