Mini Bell Pepper Challenge
Italian Sausage Meatball Subs

Mini Bell Pepper Solution One

In the baby bell pepper suggestions Jana had me at cheesesteak. Actually, anyone could have me for a cheesesteak but perhaps I have said too much. Grill or sauté the chicken breast, sauté the peppers and some onion, smother it with cheese and stick it on good bread... therein lay my problem. I had no good bread and I cannot eat a cheesesteak on wheat. Besides, even if I could my cheese options were limited. I know the purists in Philly use a sort of Cheez Whiz and personally I prefer a nice provolone but I had neither.

So I scooted down a bit in the comments and although Rbelle's stuffed peppers were tempting I decided to try Aiyim's chicken recipe which was posted thusly:

Here's a recipe for my very favorite chicken... mix together: ~1/2 chopped red bell pepper, 2 chopped roma tomatoes, 2 cloves garlic, 2 tbsp fresh parsley, 1 cup crumbled feta cheese, 1/2 tsp oregano. arrange ~4 chicken breasts in a baking dish and sprinkle with pepper. pour the pepper/tomato/feta mixture over the chicken. drizzle with 1 tbsp olive oil. bake for 25-30 min at 400.

I confess that I thought the recipe just forgot to mention salt and I was about to add some when I remembered all of those epicurious commenters who substitute maple syrup for cornstarch and vinegar for frog legs and then complain that the final result is unpleasant. So I made it exactly as directed and it is a good thing, too, because the feta allowed it to be plenty salty without any additions. I did add cilantro but not because I thought I needed to elevate the flavor profile or anything; I just accidentally identified the cilantro in my refrigerator as flat-leaf parsley and did not recognize my mistake until I smelled it going into the bowl.

I will make this again and the only thing I would do differently next time is I would first sear the breasts before baking. I love a nice sear.

Note: I took the photo before I put it into the oven because I liked the colors and then I neglected to photograph it after it came out because I was starving and Caroline was standing on my foot shouting "EAT! EAT! EAT!"

Thanks for all the suggestions! I plan to try something else from the comments if I can get to the peppers before Patrick finishes them raw.


Ooooh, Julia, this does look and sound wonderful! I'm trying it next. Want to join us for lunch or dinner when I do? :-)

Haha. You have been reading how to boil water! A must read at Epicurious!

that looks so damn good. But I just got back from Girl Scout (leader) camp and didn't sleep a wink last night. So I'm going for take out and then my own bed. Maybe tomorrow.

Oh good, my baby isn't the only one that does that at the first sign of food. It looks good. I'm really enjoying your food blog :)

This was fantastic! Made it tonight, very easy and very very delicious. I sauteed the tomato/capsicum/garlic for a minute, just to soften, browned the chicken very quickly in the same pan, and sprinkled some fresh multigrain breadcrumbs over the whole thing (because I cannot resist an opportunity to sprinkle breadcrumbs). Served with nutmeggy sweet potato mash and steamed broccoli... mmm mmm. Even the three-year-old who believes any evening meal other than toast is a form of cruel and unusual punishment, well I won't claim he enjoyed it but he did eat some. Thanks Aiyim and Julia :)

Hi Julia,
Still ruminating on the chocolate chip cookies. Does the basic freezing principle work for other cookies too? Oatmeal raisin for example, our personal favourite. Would be brilliant to have those on tap in the freezer.
Thanks very much. Love your blogs.
Ruth x

Nice to know i am not the only one with a miniature human being who stands on my foot and yells about dinner being late...while holding me up from making said dinner. He likes to stand between me and the refrigerator, saying, "Dinner? Dinner?" over and over in his best Oliver Twist voice.

Yes, I too learned that feta is a very salty cheese...and had to throw away an entire, lovely-to-look-at-impossible-to-eat pasta salad in the process. That pepper-feta concoction looks delish.

I tried it and found it to be delicious and easy! Any thoughts on how well it might freeze? Seems like it might work fine, but I don't trust my intuitions on freezing.

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