STUFFED BELL PEPPERS

BY RESHMA BHATKAR

Nutritionist

Ingredients

Boneless chicken- 100 grams

Onion- 50 grams

Bell peppers- 200 grams

Walnut- 50 grams

Ginger garlic paste- 1 tsp

Black pepper powder- 1 tsp

Chilly flakes- 1 tsp

Salt- low sodium salt

Olive Oil - 1 Tsp

Wash the chicken and boil it for 15 minutes. Remove the chicken pieces in a dish and shred them .keep the shredded chicken aside. Take 50 grams walnuts and coarsely ground them. Heat olive oil in a large skillet over medium-low heat. Add onions and cook for about 10 minutes, stirring occasionally, until onion turns golden brown. Add ginger garlic paste, cook them well. Now Add boiled and shredded chicken and coarsely ground walnuts and little salt to it .Stir all the ingredients well. Add chilly flakes and black pepper powder. Mix them well . Turn off the stove.

Transfer the mixture to a large bowl and let cool slightly.

Preheat oven 350F° and grease an 13 X 9-inch baking dish.

Wash peppers and cut in half lengthwise. Remove seeds and veins and place cut side up in baking dish. Place equal amounts of mixture into each bell pepper half. Tent with foil and bake for 30 minutes. Remove foil and bake for 10 minutes more or until peppers are soft. Garnish with coriander, if desired. You can serve it with masala oats or pulao or khichri