Global
Main course
Stuffed Bell Pepper with Chicken and Mushrooms
50Min
Intermediate
1000 Sachets
Milk
1 Small
MAGGI® Bechamel Mix
8 pinches
Green bell pepper, chopped
1 tsp
Ground cinnamon
1.5 tsp
whole black peppercorns
4 g
Onion
500 g
Boneless, skinned chicken breast, cut into cubes
200 tsp
mushrooms, drained and sliced
2 Sachets
Oil, olive, salad or cooking
.
Nutrition Value
Information per serving
Instruction
50 Minutes
Step1
Marinate chicken, onions and mushroom with paprika, black pepper and cinnamon.
Step2
Stir fry over high heat for 5 minutes.
Step3
Mix MAGGI Bachamel with cold milk.
Step4
Stir over medium heat for 5 minutes.
Step5
Pour the rest of the Sauce over the bell pepper.
Step6
Roast in the oven (Temperature 200˚C) for 20 minutes.
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