Chicken and bell pepper appetizer
WHAT YOU WILL NEED
From ingredients
6 products
Vegetables
Spices
SIMPLE PROCESS
Step by step recipe
The secret to this appetizer is using firm, even peppers and packing the filling tightly. Choose peppers with no blemishes so they slice into clean rings. The filling should be well mixed and firmly pressed to hold together when sliced. The cucumber adds freshness and crunch. Be sure to chill for several hours to let the flavors meld and the filling set.
Prepare the peppers
Cut the tops off 350 g (about 4–5) bell peppers and carefully remove the membranes and seeds without damaging the walls. Wash and pat dry.
Make the filling
Finely chop 300 g (about 1½ cups) cooked chicken fillet. Mix with 200 g (about ¾ cup) cream cheese, 70 g (about ¾ cup) grated hard cheese, and 15 g (1 tbsp) minced garlic. Season with salt and pepper.
Prepare the cucumbers
Peel 150 g (about ½ a large) fresh cucumber and cut into sticks about the height of the peppers (around 2–2½ inches).
Stuff the peppers
Fill each pepper halfway with the cheese-chicken mixture, pressing down firmly with a spoon. Insert a cucumber stick into the center, then fill the rest with the mixture, tamping tightly to the top.
Chill the appetizer
Cover the peppers with their tops (or cling film) and refrigerate for at least 2 hours (preferably overnight) to allow the filling to set.
Slice and serve
Remove the peppers from the fridge, slice crosswise into rings about ½ inch (1 cm) thick using a sharp knife. Arrange on a platter and serve chilled.
CHEF'S TIP
Choose even peppers
Pick peppers of similar size and shape for neat rings. Red or yellow peppers look especially striking.
Pack the filling tightly
Use a spoon or your fingers to pack the filling firmly – the tighter, the better the rings will hold together.
Use a sharp knife for slicing
Slice the chilled peppers with a very sharp knife in one smooth motion, without pressing hard, to avoid squashing the contents.
Let it rest in the fridge
At least 2 hours in the fridge is a must. This allows the filling to set and the rings to hold their shape perfectly.
SUBSTITUTIONS
Add your taste
- Replace chicken with ham Use quality ham or smoked chicken breast instead of boiled chicken – it adds a richer flavor.
- Instead of cream cheese – sour cream and mayo If you don't have cream cheese, mix thick sour cream with mayonnaise in a 1:1 ratio – the consistency will be similar.
- Add herbs to the filling Finely chopped dill or parsley add freshness and extra aroma.
- Replace cucumber with carrot or celery If you don't have cucumbers, use raw carrot or celery stalk, cut to the height of the pepper.
HOW TO STORE
How to store stuffed pepper appetizer
Store the prepared peppers in the fridge in an airtight container for up to 3 days. Slice just before serving to keep the rings intact. Freezing is not recommended – the texture of vegetables and cheese deteriorates.
GOOD TO KNOW