Stuffed Sweet Long Red Peppers

Prep Time

60 Minutes


Feeds 4




  • 1 Tbsp Butter
  • 400g Chicken Fillet
  • 2 Tbsp Worcestershire Sauce
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 1/2 Tsp Sweet Paprika
  • Three Lakeside Sweet Long Red Peppers
  • 200ml Tomato Puree
  • 1 Tsp Brown Sugar
  • 1/2 Bunch Fresh Parsley
  • 125g Mozzarella
  • 2 Tbsp Olive Oil


Melt the butter in a saucepan and add the thinly sliced chicken fillets. Sprinkle with salt and black pepper and drizzle with Worcestershire sauce. Once it is fully cooked, remove from the saucepan.

In the same saucepan, fry the cut onion, one chopped Lakeside Sweet Long Red Pepper, and the garlic. Sprinkle with sweet paprika, add the tomato puree and the brown sugar and cook for 5-10 minutes.

Transfer the chicken back into the saucepan, mix well, and add the fresh, chopped parsley. Remove from the stove and allow it to cool slightly.

In a deep baking dish, place the four halves of the Lakeside Sweet Long Red Peppers and drizzle with olive oil. Fill each of the halves with the chicken fillet stuffing and slices of mozzarella on top.

Bake in a preheated oven at 200 Degrees C / 400 Degrees F for 25-30 minutes. Once ready, serve with a pinch of fresh parsley on top and enjoy!

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