Thread: Main Dishes
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Old May 17, 2006   #17
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Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Sweet Peppers Stuffed with Chicken, Tomatoes, and Zucchini
from the Florida Tomato Commission

1 large leek cut in half lengthwise and then crosswise into thin slices
2 whole boneless chicken breasts cut into small cubes
1 clove crushed garlic
2 large firm, ripe, red tomatoes, peeled, seeded and chopped
4 small zucchini cut into small cubes
1 tablespoon fresh tarragon or 1 teaspoon dried tarragon
3 tablespoons chopped Italian parsley
1/4 pound grated Italian Fontina cheese
1 cup plain bread crumbs
salt and freshly ground pepper
1/2 cup olive oil plus 1 tablespoon (to grease baking dish)
3 large red or yellow sweet bell peppers cut in half lengthwise

In a large bowl, combine leek, chicken, garlic, tomatoes, zucchini, tarragon, parsley, cheese and 1/2 cup of breadcrumbs. Salt and pepper to taste. Toss with 1/4 cup of olive oil.

Grease bottom of an oven proof dish with 1 tablespoon of olive oil. Stuff pepper halves with chicken-vegetable mixture, top with remaining 1/2 cup bread crumbs and place in baking dish. Drizzle remaining 1 1/4 cup olive oil over each stuffed pepper.

Bake at 350 degrees, until peppers are tender, about 45 minutes. Remove from oven and moisten with juices from the pan.
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