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Stuffed Bell Pepper with Chicken and Mushrooms
Global Main course

Stuffed Bell Pepper with Chicken and Mushrooms

0
50Min
Intermediate

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

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
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Nutrition Value

Information per serving
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Instruction

50 Minutes
Step1
1 Min
Marinate chicken, onions and mushroom with paprika, black pepper and cinnamon.
Step2
1 Min
Stir fry over high heat for 5 minutes.
Step3
1 Min
Mix MAGGI Bachamel with cold milk.
Step4
1 Min
Stir over medium heat for 5 minutes.
Step5
1 Min
Pour the rest of the Sauce over the bell pepper.
Step6
1 Min
Roast in the oven (Temperature 200˚C) for 20 minutes.
Stuffed Bell Pepper with Chicken and Mushrooms

Step1 of 6

Marinate chicken, onions and mushroom with paprika, black pepper and cinnamon.

Stuffed Bell Pepper with Chicken and Mushrooms

Step2 of 6

Stir fry over high heat for 5 minutes.

Stuffed Bell Pepper with Chicken and Mushrooms

Step3 of 6

Mix MAGGI Bachamel with cold milk.

Stuffed Bell Pepper with Chicken and Mushrooms

Step4 of 6

Stir over medium heat for 5 minutes.

Stuffed Bell Pepper with Chicken and Mushrooms

Step5 of 6

Pour the rest of the Sauce over the bell pepper.

Stuffed Bell Pepper with Chicken and Mushrooms

Step6 of 6

Roast in the oven (Temperature 200˚C) for 20 minutes.

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