Stuffed Peppers Gratin
- 3 tbsp olive oil
- 7 oz chicken breast, cubed
- 1 None eggplant, cubed
- 1 - 13.5 oz can tomatoes
- 4 sprigs fresh thyme, chopped
- 3 sprigs fresh marjoram, 1 chopped, 2 set aside for garnish
- 2 cloves garlic, peeled and finely chopped
- 1 lb tomatoes, diced
- 1 pinch paprika
- 2 None green peppers, halved and deseeded
- 1/4 lb feta cheese, crumbled
- Preheat oven to 400u0b0F. Heat 1 tbsp olive oil and saute chicken for 2-3 mins. Season and remove from heat. Add 2 tbsp olive oil and saute eggplant for 2 mins. Add canned tomatoes, herbs and garlic. Set aside 3 tbsp mixture then add diced tomatoes to remaining mixture, season and bring to a boil. Add paprika and transfer to a baking dish. Stuff peppers with chicken, reserved vegetables and feta. Arrange in baking dish and bake for 20-25 mins. Serve garnished with marjoram.
olive oil, chicken, eggplant, tomatoes, thyme, fresh marjoram, garlic, tomatoes, paprika, green peppers, feta cheese
Taken from recipes-plus.com/api/v2.0/recipes/18503 (may not work)