Stuffed paprika with chicken and mushrooms

Stuffed paprika is a dish that almost makes itself, and you can experiment with different fillings, spices and flavors. This version is made with chicken, mushrooms, a little chili and thyme. When you grill these and the paprika cooks, the paprika flavor and juices infuse into the creamed chicken and mushroom filling and really compliments the flavors and leaves you with a wonderfully tasteful sauce oozing out when you cut into it.Grilled paprika with chicken and mushrooms


Serves: 3
Time: 40 minutes
Difficulty: Easy

3 paprika, cut in halves
1 tablespoon butter
8 oz. mushrooms, sliced
10 oz. (300g) organic chicken filet, diced
1 pinch cayenne pepper
1 teaspoon paprika powder
½ teaspoon thyme
½ teaspoon pepper
½ teaspoon salt
6 fl. oz. (180ml) cream

1 spring onion, finely sliced
2 tablespoons sour crème
1 teaspoon chopped parsley

Preheat the oven oven to 375°F (190°C).

Heat the butter in a large frying pan over medium-high heat. Add chicken and cook until golden. Transfer the chicken to a plate and add the mushrooms to the pan. Cook for two minutes, or until the mushroom has started to soften. Add the paprika powder and cayenne pepper, and more butter if necessary. Cook for two more minutes. Return the chicken to the pan and add half of the cream. Season to taste with salt and freshly ground black pepper.Grilled paprika with chicken and mushrooms

Place the paprika halves cut side up in a roasting tin. Fill with the chicken and mushroom mixture and pour in one tablespoon cream in each. Bake for 20 to 30 minutes until the peppers are just tender.

Serve with sour crème and a sprinkle of parsley and spring onion.Grilled paprika with chicken and mushrooms

© – 2014

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