Mini peppers stuffed with pheasant

Preparation	< 30'
Difficulty	Easy
Game	Pheasant
Calories	300 - 400
Activity	Running M 30', F 41'
People	4
Wine pairing	Bruni 54 2015 Az. Bruscia

Ingredients

N 8 mini peppers
G 800 pheasant breast
G 30 chopped Tropea onion
N 1 clove of garlic
G 20 mustard
Lemon to taste
Extra virgin olive oil to taste
Salt and pepper to taste
Worcestershire sauce to taste
Coriander to taste

Kcal 331*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal* x Kg* x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.

Preparation

Clean the peppers and cut open at the top, around the stalk. Remove the seeds and the white parts, then wash them accurately.
Blanch the peppers in a large pot of boiling salted water for about 1′. Drain and let cool.
Prepare a mixture with the breast of the pheasant, season with garlic, onion, coriander, Worcester sauce, mustard, few drops of lemon, extra virgin olive oil, salt and pepper.
Remove the garlic and stuff the peppers. Bake at 180° for 10′.
Serve hot, accompanied by some mustard.

Mini peppers stuffed with pheasant

Ingredients

Preparation

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