planted.chicken Green Paprika & Lime - stuffed peppers

Duration: 60 mins
Difficulty: Medium


2 Portions
1 planted.chicken Green Paprika & Lime
2 green peppers
100g couscous
1 large tomato
100 g baby spinach, cut into strips
1/2 shallot, diced
1 spring onion
60 g vegan feta, in pieces
1/2 lemon
rapeseed oil
olive oil


Prepare couscous according to the instructions on the packaging.
Cut off the top part of the peppers, set aside and remove the core, then lightly coat the peppers with rapeseed oil. Cut the tomato into wedges and place them on the inside walls of the two peppers.
Heat some rapeseed oil in a pan, fry half of the planted.chicken until golden brown and season with a pinch of salt, first add the shallot and spring onion and fry lightly, then add the baby spinach and cooked couscous and mix. Then season with another pinch of salt, 1 tablespoon of olive oil and the zest of ½ lemon.
Pour the couscous mixture into the pepperoni in layers together with the feta, then put the tops of the pepperoni back on.
Put the stuffed peppers back in the pan and fry until lightly golden brown on the bottom, then finish cooking in the oven (20-25 minutes, 175 degrees fan).
In the meantime, fry the remaining planted.chicken until golden brown and season with a pinch of salt. Then add half of the sauce and cook until slightly caramelized. Then remove from the pan and heat the second half of the sauce.
When the pepperoni is finished cooking, remove it from the oven and let it rest for about 10 minutes, then place it on a plate, add the fried planted chicken and spread the remaining sauce over it.

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