Tonight’s dinner is simple, cozy, and full of flavor!
– Juicy red peppers stuffed with ground chicken, onion, salt & pepper, then simmered in Italian polpa (or tomato paste) for 45-50 minutes.
– Crispy cauliflower: boiled for 2 minutes, dipped in eggs, milk, flour & spices, then pan-fried until golden.
– Served with rice and finished with fresh fruit – plums and mini kiwis 🥝
✅ Easy to make
✅ Family-friendly
✅ Balanced and delicious
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Tonight’s family dinner. I start by cutting red peppers in half and removing the seeds. Getting them ready for stuffing. Chopped onion goes into ground chicken with just salt and pepper for seasoning. We mix the filling well and stuff the peppers generously. And if you have any leftover filling, just roll it into small meatballs and drop them into the pot. They’ll cook together with the peppers. Pour over Italian pulpa or simply use tomato paste and let everything simmer on medium. Heat for 45 to 50 minutes. Meanwhile, I prepare crispy cauliflower in batter. Break the cauliflower into fuetses. Boil for 2 minutes in salted water. Then dip into a simple batter of eggs, milk, flour, and spices. Pan fry until golden on all sides. And that’s dinner. Stuffed red peppers, crispy cauliflower, rice on the side. And for dessert, fresh plums and mini kiwis. Simple, cozy, and absolutely delicious.
Dining and Cooking