For lunch today, a juicy and very tasty dish. Humm… it’s really good! Try it! Be sure to check out the recipe tips.


  • 4 large colored peppers
  • 2 cups cooked or roasted chicken, shredded
  • 2 medium boiled and mashed potatoes
  • 1 medium chopped onion
  • 1 skinless and seedless tomato, chopped
  • ½ cup olive oil (chopped)
  • 1 chopped boiled egg
  • 2 tablespoons parsley, chopped
  • 2 tablespoons grated parmesan cheese
  • Oil for greasing

Preparation mode

  1. Line a baking sheet with aluminum foil and grease with oil. Reserve.
  2. Preheat the oven to 180ºC.
  3. Clean the peppers.
  4. Cut the peppers in half and remove the seeds.
  5. Except parmesan, mix the other ingredients.
  6. Stuff the peppers.
  7. Arrange the peppers in the roasting pan.
  8. Cover with aluminum foil and bake for approximately 30 minutes.
  9. Remove the paper, sprinkle with the parmesan and return to the oven for 10 minutes to gratin.

Mother’s Tips

Know that bell pepper is a fruit-vegetable.

Green pepper is rich in vitamin E, yellow pepper is a source of vitamin C and red pepper is rich in vitamin A and also a source of vitamin C which makes it richer in nutrients.

See also recipe for marinated peppers.


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