Stuffed peppers and potatoes with spinach and chicken

Submitted by enr on 17 Jul 2009
# For the filling:
500 g chicken fillet
300 g spinach
1 cup rice
1 onion
1 large carrot
salt, pepper and parsley
# For the sauce:
1 onion
1 large carrot
3-4 cloves garlic
800 g tomatoes
2 tbsp tomato paste
salt, red pepper
# For the filling:
7-8 large peppers
7-8 large potatoes
Stuffed peppers and potatoes with spinach and chicken
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Peppers are cleared from seed. Peel the potatoes and carve. Chicken fillet cut into small pieces and fry with onions and carrots. Add chopped spinach and rice. Taste and pour 1/2 cup water. Filling stew to water uptake. Sauce - fry the onions, garlic, carrots. Add chopped tomatoes and tomato paste fuzzy. Add red pepper, black pepper and salt. Pour 1 liter of hot water. When the boil is removed from the fire. Fill peppers and potatoes and arrange in a deep saucepan. Pour the sauce and neck until ready rice - 35-40 minutes. Serve with yogurt and sprinkled with parsley.
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17 Jul 2009


I like it! I would add a little sugar in the sauce and a little dry basil!