Stuffed zucchini with chicken filet and feta cheese

Name: Stuffed zucchini with chicken filet and feta cheese
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 250 g green, red and yellow peppers; 200 g Chicken filet; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml Vegetable broth (instant); 150 g Couscous; 4 (à 300 g) Courgette; 200 g Sheep's cheese; 1 Onion; 1 TABLESPOON Flour; 200 ml Milk; 1/2 bunch Parsley; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

250 g green, red and yellow peppers
200 g Chicken filet
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml Vegetable broth (instant)
150 g Couscous
4 (à 300 g) Courgette
200 g Sheep's cheese
1 Onion
1 TABLESPOON Flour
200 ml Milk
1/2 bunch Parsley
7-10 Tbsp Grease

Directions

1
Clean, wash and finely dice the peppers. Wash the meat, dab dry and cut into cubes. Heat 1 tablespoon of oil. Fry the meat for about 6 minutes, turning it well. After 4 minutes add the paprika. Season with salt and pepper.
2
Add 200 ml stock, bring to the boil and sprinkle with couscous. Bring to the boil, close the pan with a lid and let it swell at low heat for about 5 minutes. Wash, clean and cut the zucchini into 4 pieces. Hollow out up to half with a teaspoon or a ball cutter. Season with salt. Place the courgettes side by side in a greased flat roasting pan and fill with prepared couscous. Crumble the cheese. Sprinkle 4 tablespoons of cheese over the vegetables. Pour 100 ml broth. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. In the meantime, peel and finely dice the onion for the sauce. Heat 2 tablespoons of oil.
3
Sprinkle 4 tablespoons of cheese over the vegetables. Pour 100 ml broth. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. In the meantime, peel and finely dice the onion for the sauce. Heat 2 tablespoons of oil. Sauté the onion until transparent. Dust with flour and sauté briefly. Add 200 ml broth and milk while stirring. Bring to the boil, cook for 1-2 minutes and season with salt and pepper. Wash parsley, shake dry and remove leaves, except for some for garnishing, from the stems and cut into strips. Stir in remaining crumbled cheese and parsley. Arrange zucchini and sauce on plates and garnish with parsley
4
Dust with flour and sauté briefly. Add 200 ml broth and milk while stirring. Bring to the boil, cook for 1-2 minutes and season with salt and pepper. Wash parsley, shake dry and remove leaves, except for some for garnishing, from the stems and cut into strips. Stir in remaining crumbled cheese and parsley. Arrange zucchini and sauce on plates and garnish with parsley