Stuffed Bell Peppers with Mashed Potatoes, Eggs and Chicken

Ingredients

1. Bell Peppers (Capsicum): 3-4

2. Potatoes: 4 medium-sized

3. Chicken Breast: 230 grams (1/2 lb)

4. Onion (Chopped): 1 medium-sized

5. Eggs: 3

6. Ginger Paste: 1 tsp

7. Garlic Paste: 1 tsp

8. Salt: 1 tsp

9. Green Chili Paste: 1/2 tsp

10. Red Chili Paste: 1 tsp

11. Olive Oil: 1 tbsp

12. Coriander Powder: 1.5 tsp

13. Cardamom Powder: 1 tsp

14. Black Pepper: To taste

15. Ghee/Melted Butter: To taste

16. Tomato Ketchup: To preference

17. Hot Sauce: To preference

18. Cheddar Cheese: 50 grams (2 oz.)

19. Lemon Juice: From 1/2 lemon

20. Cooking Oil: As needed

For Garnishing

• Dry Minced Onions

Instructions

1. Prepare Potatoes:

   • Peel and chop potatoes into small pieces.

   • Boil in hot water until tender, then drain.

   • Mash with salt, green chili paste, and olive oil.

2. Cook Chicken:

   • In a frying pan, heat cooking oil.

   • Fry chopped onions, garlic, and ginger paste until onions are golden.

   • Add coriander powder, cardamom powder, and chicken. Cook on medium heat until chicken is done.

   • Squeeze in lemon juice, stir, and set aside.

3. Prepare Bell Peppers:

   • Slice off tops and remove seeds and membranes.

4. Make Scrambled Eggs:

   • In a separate pan, heat oil.

   • Whisk eggs with salt and black pepper and scramble.

5. Assemble Stuffed Bell Peppers:

   • Brush inside of bell peppers with ghee or melted butter.

   • Layer mashed potatoes and tomato ketchup at the bottom.

   • Add a layer of scrambled eggs and hot sauce.

   • Top with chicken mixture and cheddar cheese.

   • Garnish with dry minced onions.

6. Bake:

   • Preheat oven to 350°F (170°C).

   • Bake stuffed peppers for about 30 minutes or until cheese is bubbly and browned.

Serve these delicious and hearty stuffed bell peppers hot and enjoy! 😊