Chicken Bolognese Stuffed Peppers
Chicken breast supplies complete protein, while bell pepper, carrot, and tomato add fiber and flavor. The sauce is savory, and Maasdam melts over the tender pepper. Count the vegetables and passata toward your daily carbohydrate limit.
Pass the chicken breast (240 g) through a meat grinder. Finely chop the onion (30 g) and coarsely grate the carrot (30 g).
Melt half of the ghee (6 g), or 3 g for this stage, fry the onion and carrot until golden, then transfer the vegetables out of the pan. Melt the remaining ghee (3 g) in the same pan, add the ground chicken, and fry while breaking it up with a spatula until crumbly and no longer pink.
Add the passata (200 g), cooked vegetables, balsamic vinegar (15 g), salt (2.5 g), and italian herbs (1 g). Simmer over medium heat, stirring occasionally, until slightly thickened.
Halve the bell peppers (300 g) lengthwise and remove the seeds. Fill the halves with the sauce and sprinkle with grated maasdam cheese (30 g).
Bake at 180 °C for about 20 minutes, until the peppers are tender and the cheese has melted.
If you have any questions about the recipe "Chicken Bolognese Stuffed Peppers", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
