Uses KitchenAid® Stand Mixer. Stuffed bell peppers are a delicious and easy Mediterranean-inspired meal. They are best in late summer when peppers are in season, sweet and tangy. Serve at room temperature on a hot day or straight from the oven in cooler months. Crumbled feta cheese, olives and pickled pepperoncini peppers are a perfect accompaniment to complete your meal. To make this recipe gluten-free, substitute your favorite gluten-free breadcrumbs or simply omit them.
- Special Equipment: KitchenAid® Stand Mixer; KitchenAid® Food Grinder Attachment fitted with the fine grinder plate; Large bowl; Large saute pan; Sheet pan; Medium size baking dish; Aluminum foil
- Preheat oven to 375°F/190°C. Place the chicken on a parchment-lined sheet pan and freeze for 20 minutes before proceeding. Mix the breadcrumbs and Parmesan cheese together in a small bowl and set aside.
- Attach your KitchenAid® Food Grinder Attachment fitted with the coarse grinding plate to your KitchenAid® Stand Mixer. Place the bowl under the grinder and place the chicken in the large food tray. Turn the mixer to speed 4 and use the food pusher to feed the chicken into the grinder, one to two pieces at a time, taking care not to force it through. Set aside. Into a separate bowl, grind the tomatoes, onions and garlic together.
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|Calories270Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.