Stuffed Peppers

Name: Stuffed Peppers
Yield: 4
Ingredients: 24 oz boneless chicken breast, cut into thin strips; 1 tablespoon chopped capers; 4 anchovy fillets, finely minced; 2 cloves garlic, thinly sliced; 1/2 teaspoon fresh oregano; 1 onion, cut into rings; 6 tablespoons olive oil; 4 red bell peppers, medium-sized; 1 tablespoon vinegar; 8 slices of bread without crust; 1/2 cup milk; 2 tablespoons grated Parmesan cheese; 3 medium-sized potatoes, cut into rings; 1 large tomato, cut into rings; 1 tablespoon chopped fresh parsley; Salt and black pepper to taste

1
24 oz boneless chicken breast, cut into thin strips
2
1 tablespoon chopped capers
3
4 anchovy fillets, finely minced
4
2 cloves garlic, thinly sliced
5
1/2 teaspoon fresh oregano
6
1 onion, cut into rings
7
6 tablespoons olive oil
8
4 red bell peppers, medium-sized
9
1 tablespoon vinegar
10
8 slices of bread without crust
11
1/2 cup milk
12
2 tablespoons grated Parmesan cheese
13
3 medium-sized potatoes, cut into rings
14
1 large tomato, cut into rings
15
1 tablespoon chopped fresh parsley
16
Salt and black pepper to taste

Ingredients

1
24 oz boneless chicken breast, cut into thin strips
2
1 tablespoon chopped capers
3
4 anchovy fillets, finely minced
4
2 cloves garlic, thinly sliced
5
1/2 teaspoon fresh oregano
6
1 onion, cut into rings
7
6 tablespoons olive oil
8
4 red bell peppers, medium-sized
9
1 tablespoon vinegar
10
8 slices of bread without crust
11
1/2 cup milk
12
2 tablespoons grated Parmesan cheese
13
3 medium-sized potatoes, cut into rings
14
1 large tomato, cut into rings
15
1 tablespoon chopped fresh parsley
16
Salt and black pepper to taste

Directions

1
1
2
Season the chicken with salt and black pepper and place it in a container along with the capers, anchovy, garlic, oregano, onion, and 2 tablespoons of olive oil
3
Refrigerate for 3 hours
4
Grill each pepper over direct flame until the skin is nicely charred, then let cool
5
2
6
Carefully remove the skin without opening the peppers, wash under running water, and pat dry
7
Cut off the top portion (like a lid), remove seeds, rinse, and dry thoroughly
8
3
9
In a pan, combine the chicken with its seasoning and vinegar
10
Cover and cook over medium heat for 10 minutes
11
Process the mixture in a blender along with the pan juices, 5 slices of bread soaked in milk, and grated Parmesan cheese
12
Distribute the filling among the peppers
13
4
14
Arrange the potato and tomato slices, seasoned with salt and black pepper and 2 tablespoons of olive oil, at the bottom of a serving dish
15
Place the stuffed peppers on top
16
Blend the remaining bread and olive oil along with parsley until a crumb forms
17
Sprinkle over the peppers and bake in a preheated oven at 350°F for 30 minutes
18
514 calories per serving