This would have to be one of the best meals I’ve made in a while. All by accident too! So great, that I didn’t even take a photo to share… You’ll have to use you’re imagination.
The filling is something that could easily be added to a risotto or to a pasta. The chicken and vegetables are tasty enough with the black pepper but the soft and smooth ricotta really tops it off.
Despite not seeing how this looks, hopefully by now you’ve get an idea how great it tastes and that you’ve really got to give it a go yourself.
So, here is the recipe.
8 stalks asparagus
1 generous handful of spinach
4 swiss brown mushrooms
1 large chicken breasts
150g fresh ricotta cheese
1 Tbsp Olive oil
2 large red capsicums
1 handful grated tasty cheese
Preheat oven to 180 degrees celcius.
Cut the capsicums in half, longways. Deseed and remove the stem keeping as much flesh intact as possible. Lay down in a baking tray and place in the oven while preparing the rest of the ingredients.
Pour the olive oil into a pan and heat to medium, chop the chicken into small cubes and brown lightly until cooked through. Once cooked, saute the veggies. Once cooked to your liking, give a good crack of black pepper then roughly break up the ricotta and gently toss through.
Pull the capsicums out of the oven and stuff tight with the mixture then top with some grated tasty cheese and place back in the oven for 20 mins.
Then serve! These are pretty filling as they are but they could be served with a side salad or a grain if you wish.
Let me know below how you go.