bell peppers – symphoniebysylvie.com

Ingredients :

Base:

2 Eggs+ 2 Yolks

250 ml of milk

250 ml of whipping cream

20 gr of butter (for the mold)

20 gr of Cornstarch

Salt and Pepper

Filling:

3 bell peppers different color

2 tomatoes

1 small onion chopped

1 garlic clove

1 fresh sprig of thyme

50 ml of Olive oil

Salt and Pepper

Preparation:

Preheat the oven to 180 ° C (th. 6).

Grease a 25 cm diameter mold with the butter and sprinkle the bottom with breadcrumbs.

Peel the onion and cut it into small pieces. Wash the peppers and cut them into small 1,5 cm cubes.

Cut the tomatoes, squeeze out the seeds cut them into cubes. Peel and cut the garlic.

In a saucepan, heat the olive oil and color sweat the onion for 3 minutes. Add the peppers, garlic and thyme, continue till colored and soft.

Mix all the ingredients of the Base: eggs, yolks, milk, cream, and cornstarch, salt and pepper.

Put the mixture of peppers, onions and garlic in the oven dish, add the cream base. Place in the heated oven at 180 deg for 35-40 mn.

*The base can be use with pretty much all vegetables, then you can add anything available in the fridge, just keep in mind to boil or fry your veggies or meat prior to mixing is with the batter.

Chicken bell peppers

INGREDIENTS: For 6 people

8 pieces of chicken filet

4 red peppers

1 green or/and yellow pepper

2 onions or 300 gr

700 g of tomato sauce.

5 tbsp of olive oil

1 tsp. dried Provence herbs

20 g butter

1 tsp. sugar

1/2 cube chicken broth

1 tsp. balsamic vinegar

Salt and pepper

Ustensiles: 2 large frying pans, one with lid, 1 saucepan

Wash the peppers, cut them in half, remove the interior partitions and the seeds and cut them into narrow long strips.

Peel and finely chop the onions.

Season the chicken pieces on both sides with salt and pepper.

Bell peppers:

Use 2 tbsp of olive oil in a frying pan add all the peppers. Add Salt and pepper. Cook over medium-low heat 25 min, stirring often.

Tomato sauce:

Fry the onions in a frying pan with 1 tbsp of olive oil.

Dilute 1 glass of water in a saucepan with half of a cube of broth (broth is optional) make it boil.

Put together the broth, the onions, add the tomato sauce, the sugar ,the dried Herbs /spices as per your taste and the balsamic vinaiger.

Cover and simmer 20 min, stirring occasionally.

Chicken:

In a large frying pan, heat the butter and 2 tbsp olive oil over medium heat. Place the chicken pieces until they are golden brown (about 7 min) cover with a lid. Remove the chicken. Keep aside.

When they are all cooked, put the chicken and the peppers in the tomato sauce, place on a dish serve with rice.