Mini peppers stuffed with pheasant

/Mini peppers stuffed with pheasant
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Mini peppers stuffed with pheasant

  • CourseStreet Food
  • Preparation< 30 min.
  • Difficultyeasy
  • Calories300 - 400
  • Activity30m
  • Persons4


N 8 mini peppers
G 800 pheasant breast
G 30 chopped Tropea onion
N 1 clove of garlic
Coriander to taste
Worcestershire sauce to taste
G 20 mustard
Lemon to taste
Extra virgin olive oil to taste
Salt and pepper to taste


  • Clean the peppers and cut open at the top, around the stalk. Remove the seeds and the white parts, then wash them accurately.
  • Blanch the peppers in a large pot of boiling salted water for about 1 minute. Drain and let cool.
  • Prepare a mixture with the breast of the pheasant, season with garlic, onion,  coriander, Worcester sauce, mustard,  few drops of lemon, extra virgin olive oil, salt and pepper.
  • Remove the garlic and stuff the peppers. Bake at 180° for 10 minutes.
  • Serve hot, accompanied by some mustard.




Wine CouplingBruni 54 2015 Az. Bruscia

Other Info

331 Kcal
Jogging F 41’ M 30’*
Preparation time 30′

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal* x Kg* x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.