Easiest Way to Prepare Yummy Mince, lentils, chicken and Padrón peppers

Mince, lentils, chicken and Padrón peppers. Great news- Chicken breast mince and turkey breast mince are ZeroPoint™ foods on Blue and Purple food plans. Be aware that the turkey mince available from supermarkets may not be ZeroPoint, as it includes breast and leg meat. I've tried frying Padrón peppers in pure, smoking hot olive oil, but the high heat produces a more intense peppery, pungent flavor in the softer and sweeter Spanish Arbequina olive oil I prefer to use for this dish.

Go on, try something different today. These minced beef stuffed peppers are scrumptious. There always seems to be an odd pepper lurking in the back of the fridge salad drawer. You can have Mince, lentils, chicken and Padrón peppers using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Mince, lentils, chicken and Padrón peppers

1. It's 1 bag of Padrón peppers - Pack with minced chicken and beef separately.
2. You need 250 grams of beef mince (protein).
3. Prepare 250 grams of green lentils (fibre) (slow burn carb).
4. It's 1 of chicken breast (protein).
5. Prepare of Natural yogurt.
6. It's of Raclette spice or cumin.
7. Prepare of Chillies.
8. You need of Curry Powder (optional).
9. Prepare of Flatbread (optional) (carb).

Season, to taste, with salt and freshly ground black pepper. Scrape the mixture into a large bowl, then stir in the serrano ham, cooked chicken and parsley. While the croquetas are frying, heat the olive oil in a separate frying pan over a high heat. Season chicken with salt and pepper and nestle in the vegetable mixture.

Mince, lentils, chicken and Padrón peppers instructions

1. Lentils on. Wash the peppers, then stuff them. Fry off the mince. When the mince and lentils are both cooked - blend together..
2. When the peppers are done, mix with the chicken. Add the chillies fairly raw - If not the chilli oil gets unbearable in a direct heat. Serve as you like..
3. .

Once cooked, season to taste with salt and pepper. Stir in lemon zest and juice, Feta, and garnish with parsley. Padrón peppers (Galician: pementos de Padrón) or Herbón peppers are a variety of peppers (Capsicum annuum) from the municipality of Padrón in the province of A Coruña, Galicia, northwestern Spain. Padron peppers (a.k.a. pimentons de Padron) are a traditional tapas treat from the Galicia region of Spain. Check out the best way to cook them.