Recipe: Yummy RED BELL PEPPERS STUFFED WITH CHICKEN OVER SWEET POTATOES PUREE. JON STYLE

RED BELL PEPPERS STUFFED WITH CHICKEN OVER SWEET POTATOES PUREE. JON STYLE. Jon Michelena Ahora estoy en New York. JON STYLE medium size red bell peppers. See recipes for RED BELL PEPPERS STUFFED WITH CHICKEN OVER SWEET POTATOES PUREE.

Divide the filling among the peppers. Divide the filling among the peppers and place the tops back on. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. You can cook RED BELL PEPPERS STUFFED WITH CHICKEN OVER SWEET POTATOES PUREE. JON STYLE using 17 ingredients and 2 steps. Here is how you achieve it.

Ingredients of RED BELL PEPPERS STUFFED WITH CHICKEN OVER SWEET POTATOES PUREE. JON STYLE

1. It's of ingredients for stuffed peppers with chicken.
2. Prepare 4 of medium size red bell peppers. Sliced off the top and seeded.
3. You need 1 lb. of ground chicken.
4. You need 1/2 of diced onion.
5. You need 2 tbsp. of small diced carrots.
6. Prepare 2 tbsp. of small diced celery.
7. You need 1 of minced garlic clove.
8. It's 1/2 tbsp. of chopped parsley.
9. Prepare 1 tsp. of chopped fresh oregano.
10. You need 1 1/2 tsp. of salt.
11. You need 1/2 tsp. of ground pepper.
12. You need 1 1/2 tbsp. of bread crumbs.
13. You need of sweet potato puree.
14. You need 3 of peeled sweet potatoes.
15. It's 1 tsp. of salt.
16. You need 1/4 tsp. of ground cinnamon.
17. You need 2 tbsp. of butter.

Cover, and bring the water to a boil over high heat. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. Rinse with cold water and drain upside down.

RED BELL PEPPERS STUFFED WITH CHICKEN OVER SWEET POTATOES PUREE. JON STYLE step by step

1. Cut off part of the bottom of the pepper to make it stable. In a bowl mix the chicken with the rest of the ingredients. Stuff the peppers with the chicken mix and place it in a baking dish. Preheat the oven at 375°F. Cook until the center of the pepper reaches a minimum temperature of 165° F.
2. In a pot with water and salt cook the potatoes until soft. Drain the water. Add cinnamon, butter and make a puree. Place the puree in plates and put the stuffed pepper in the center..

Place the lids back onto the peppers, cover them loosely with foil and then place into the oven. Remove from the oven, remove the foil, and sprinkle with the grates parmesan and serve. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Put the tops on the peppers and toss in the chopped potatoes around the peppers if using. Drizzle with remaining ¼ cup of olive oil over the peppers and season with salt and pepper.