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Chicken stuffed Green Corn Peppers

We stuff green peppers with chicken and jam from JamsLab!
For 4 portions
55 minutes


8 green corn peppers- seeds and cores removed

300gr chicken breast

250gr feta cheese

oregano or thyme

8 soup spoons Spicy Pepper JamsLab


For the marinade:

1/2 teacup olive oil

1/2 teacup soya sauce

1 soup spoon honey

2 cloves garlic finely chopped

1 tea spoon mustard powder

80gr white vinegar

ground pepper




Cut the chicken breast in 8 slices and dip it in the mixed marinade for 4 hours.

Preheat the oven at 200C. Cut each pepper lengthwise on one side, slightly salt the interior and fill with one slice of chicken, feta cheese crumbs and a soup spoon of spicy pepper JamsLab.

Place the peppers in a rectangular baking dish and cover with the marinade. Cook for 40′-45′.

Before serving, flavor on top with oregano or thyme.

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