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Stuffed Peppers over Pumpkin Cream
🇧🇷Brazil
•View in original language
(Português)
4 hour(s)
4 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Medium green peppers4 unit(s)
- Boneless chicken breast cut into 5 pieces1 unit(s)
- Garlic Cloves4 unit(s)
- Dried Oregano1 dessert spoon
- Salt to taste
- Cauliflower, finely chopped3 cup
- Small chopped onion1/2 unit(s)
- Brazil nuts5 unit(s)
- Lemon zest (only the green part!)1/4 unit(s)
- Dried pumpkin, peeled in pieces1/2 kg
- Extra virgin olive oil2 tablespoon
- Roasted White Sesame1 dessert spoon
- Water enough1 l
- In a pan put the chicken, the unpeeled garlic cloves, oregano, salt and cover with water. Cook over low heat for an hour.
- Directly on the stove burner on, manipulating with tongs, place the peppers until the skin is peeled on all sides (be careful not to burn too much or cook). Repeat the procedure with all four and store in a closed container to smother for 30 minutes. This will make it easier to peel off the skin and add flavor. Carefully remove the skin by soaking in the sink as needed. Reserve
- After an hour of cooking or when they are very soft, shred the chicken pieces and set aside. Also reserve the garlic cloves and discard the peels. Reserve the cooking water.
- In the chicken water add the pumpkin and cook until soft, reserving some of the water. Beat in a blender, processor or mix with some of this water to make a smooth cream (more than a puree) and return to the pan. If needed add more water.
- In a skillet, brown the onion, add the cauliflower and stir for 5 minutes until softened. Add the shredded chicken, Brazil nuts, sesame, cooked garlic and lemon zest. Taste and correct the salt if necessary. Reserve
- With a small knife open the peppers making a “T” cut (a longitudinal cut without reaching the tip and a shorter transversal cut close to the stem). Carefully remove the white parts and seeds from inside the peppers. Stuff them with the chicken mixture.
- In a pan, place the peppers side by side with the opening facing up, add half a cup of the chicken water to the bottom, cover and cook for 30 minutes on low heat or until soft.
- Heat the pumpkin cream, serve directly on the plate and place the hot peppers with the opening facing down. Put a drizzle of olive oil on top and be happy. O
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