Not only do they come in all shapes and sizes, now they come in all colors, too!
Moreover, chock a block full of vitamin C. Health
But what do you do with them when they are in your refrigerator? ...
... Why not try this recipe for deliciously easy stuffed peppers, chicken?
You can find the ideal tool to use in the upper left-over chicken or turkey.
Although the recipe for tapas - this is one of 300, you'll find in my e-book of Spanish tapas - like most of the recipes for tapas, it is very versatile and can be easily converted into a full main meal, simply adding a portion of rice.
In the photo above, I decided to use small, thin peppers green.
However, the size and shape of peppers does not really matter, not size.
Using the peppers? ... Just cut the top of that, and they stand at attention.
Is this your big and long peppers? ... Cut them in half lengthwise before refueling, and lay them on their side.
Spanish Tapas recipe - stuffed peppers (stuffed peppers)
Ingredients - 4 people
* 4 green peppers - soul and de-seeded
* ½ small chicken baked
* 1 onion - peeled and grated
* 2 ripe tomatoes - halved and grated, skins discarded
* 1 small glass of milk
* 1 tablespoon flour sweet
* Olive oil
* Spices
Method
Heat oil in a pan and soften * the grated onion.
* Add the grated tomato and cook over low heat about 5 minutes.
* Remove skin and bones from chicken and finely dice the flesh.
* Show your chicken, tomato and onion mixture.
* Cook for 2-3 minutes.
* Mix the flour to the mixture and cook for 1 minute.
* Pour the milk and heat until thickened - stirring occasionally.
* Season to taste and stuff the mixture of pepper.
* Cook the peppers for 30 minutes at about 180C.
