1 Bell peppers (as prepared in Stuffed Peppers I — tops removed, seeds and membranes cleared)
1 Finely chopped cold cooked chicken or veal (quantity to fill peppers)
1 Soft bread crumbs, softened (equal volume to the meat)
1 Onion juice, to taste
1 Salt, to taste
1 Black pepper, to taste
Instructions
1. Prepare the peppers according to the method in Stuffed Peppers I: cut off the tops, remove seeds and membranes, and parboil the shells in boiling salted water for 3-5 minutes until slightly softened but still holding their shape.
2. Combine equal parts finely chopped cold cooked chicken or veal with softened bread crumbs. Season with onion juice, salt, and black pepper, mixing until the filling is evenly seasoned and cohesive.
3. Pack the filling firmly into the prepared pepper shells, mounding slightly at the top.
4. Arrange filled peppers upright in a baking dish (approximately 8x8 inches / 20x20 cm) with a small amount of water or broth in the bottom to prevent scorching.
5. Bake at 375°F (190°C) for 25-35 minutes, until the filling is heated through and lightly browned on top and the peppers are tender when pierced with a skewer.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.