Stuffed Bell Peppers
shared by Ms. Melissa Banzon

INGREDIENTS:

• 4 bell peppers
• 1 tablespoon butter
•  1 tablespoon olive oil
• garlic (crushed)
• 1 medium size onion
• 2 tomatoes
• 1 medium size potato, diced in small sizes
• 1 small carrots (shredded)
• 1 small bell pepper (diced)
• 1/2 teaspoon parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1  1/2 teaspoon worcestershire sauce
• 1 teaspoon soy sauce
• ​1/2 kg chicken minced

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PROCEDURE: 
1. Cut tops off peppers. Remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water.
2. Heat olive oil and butter in a large skillet over medium heat until hot.
3. Sauté garlic, chopped onion and tomatoes
4. Add chicken, worcestershire sauce and soy sauce. Let it simmer for 5 minutes.
5. Add potatoes, carrots, chopped bell pepper, salt, pepper & parsley. Simmer for about 10 minutes.
6. Spoon an equal amount of the mixture into each hollowed pepper.
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ENJOY (^.^)

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