Filled peppers au gratin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely chop the garlic. Wash the herbs, dab dry and put 2 stalks of marjoram aside. Pick leaves of the remaining herbs and chop finely. Wash and clean the aubergine and cut into cubes of about 1 cm. Wash, halve, clean and dice the tomatoes. Halve, clean and wash the peppers.

2. 2

   Wash chicken meat, dab dry and dice. Heat 1 tablespoon of olive oil in a frying pan and fry the chicken cubes in it for 2-3 minutes on all sides. Season with salt and pepper and remove. Heat 2 tablespoons of olive oil in a frying pan and sauté the aubergine cubes in it for about 2 minutes. Add the tomatoes, herbs and garlic and sauté. Remove 3 tablespoons. Pour the rest of the vegetables with the tomato pieces and season with salt and pepper. Bring to the boil briefly, then place the vegetables in an ovenproof dish. Place the peppers on the vegetables and season with salt and pepper. Spread the meat and vegetables set aside on the pepper halves. Coarsely crumble the feta cheese and sprinkle over it.

3. 3

   Remove 3 tablespoons. Pour the rest of the vegetables with the tomato pieces and season with salt and pepper. Bring to the boil briefly, then place the vegetables in an ovenproof dish. Place the peppers on the vegetables and season with salt and pepper. Spread the meat and vegetables set aside on the pepper halves. Coarsely crumble the feta cheese and sprinkle over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Garnish with marjoram

Nutrition Facts

KCAL
250 kcal

CARBS
9 g

FATS
13 g

PROTEINS
20 g