Stuffed Peppers with Chicken Salad

Name: Stuffed Peppers with Chicken Salad
Yield: 6
Ingredients: 6 medium-sized peppers (1 800 g); salt and black pepper; 1 tablespoon of olive oil; 1 tablespoon of vinegar; 1 1/2 cups of cooked chicken, diced (200 g); 1/2 cup of chopped fresh parsley; 1/2 cup of toasted peanuts, chopped; 1/2 cup of mayonnaise; 1 tablespoon of finely chopped onion juice (press the onion through a fine-mesh sieve); 1 tablespoon of freshly squeezed lemon juice

1
6 medium-sized peppers (1 800 g)
2
salt and black pepper
3
1 tablespoon of olive oil
4
1 tablespoon of vinegar
5
1 1/2 cups of cooked chicken, diced (200 g)
6
1/2 cup of chopped fresh parsley
7
1/2 cup of toasted peanuts, chopped
8
1/2 cup of mayonnaise
9
1 tablespoon of finely chopped onion juice (press the onion through a fine-mesh sieve)
10
1 tablespoon of freshly squeezed lemon juice

Ingredients

1
6 medium-sized peppers (1 800 g)
2
salt and black pepper
3
1 tablespoon of olive oil
4
1 tablespoon of vinegar
5
1 1/2 cups of cooked chicken, diced (200 g)
6
1/2 cup of chopped fresh parsley
7
1/2 cup of toasted peanuts, chopped
8
1/2 cup of mayonnaise
9
1 tablespoon of finely chopped onion juice (press the onion through a fine-mesh sieve)
10
1 tablespoon of freshly squeezed lemon juice

Directions

1
Peel the peppers and cut off the top, cutting along the length
2
Remove the seeds with a spoon, taking out some of the pulp as well to make room for the filling
3
Cut a thin slice from the bottom of each pepper so they can sit level
4
Mix salt, black pepper, olive oil, and vinegar
5
Brush the peppers inside and out with this mixture
6
Combine the remaining ingredients and fill the peppers
7
If desired, sprinkle with a little more toasted peanuts
8
Serve on lettuce leaves, 6 portions.