Pepper Chicken |

This Pepper Chicken recipe is a mix of European and Indian style. With lots of green vegetable, it is regarded as one of the healthy too. This dish can be served as side dish along with main course.

This recipe can be made with gravy or without gravy.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 1-2


  • 500 gms Chicken
  • 1 Bell Pepper finely chopped
  • 1 Capsicum finely chopped
  • 1 Red Capsicum finely chopped
  • 2 teaspoon of Garlic Paste
  • 2 tablespoon of Lemon Juice
  • 1 tablespoon Black Pepper
  • 2 pieces of chopped boiled Tomatoes
  • 2 teaspoon of Tomato Ketchup
  • 1 teaspoon of Red Wine
  • Salt to taste
  • 3-4 tablespoon of Sunflower Oil


1. In a bowl mix marinate the chicken for 6-7 minutes with salt to taste, black pepper, lemon juice and Garlic Paste.

2. Fry the chicken in a frying pan with Sunflower Oil. After the chicken gets fried add 3-4 cups of water and wait until the chicken gets fully boiled.

3. Now add Red Wine, Bell Peppers, Red and Green Capsicum. Then add tomatoes and salt to taste.

4. Mix well and cook for 2-3 minutes. After mixing it well add Tomato ketchup from the top.

5. Serve Hot with Basmati Rice.

Roasted pepper rolls

Here the recipe for a simple and colorful dish that would work great for a party. I was inspired by a rather classic flavor combination: butter beans and roasted red peppers. These two components go into some of our summer salads in Italy and they work great together. I tried to play with these flavors and got to a totally different dish!


  • 2 cans butter beans
  • 2 red peppers
  • 1 can spam
  • EVOO
  • thyme
  • chive
  • salt
  • pepper


  1. Start by roasting the red peppers. You can do it in a number of ways: on the grill, in the oven, on the flame of the stove. You will have to cook the peppers for about 20 to 30 minutes turning them around as the skin becomes black and blistered. For the oven cooking, keep the broil function on and turn the pepper once. If you choose the flame, put your pepper on a fork and keep turning it every couple of minutes.
  2. As soon as the peppers are cooked put them in a closed container to cool down, anything will work: a ziploc, a paper bag, a bowl covered with plastic. Closing the peppers in some container will help you taking off the skin once the pepper has cooled down.
  3. While the peppers cool down, start on the filling. Blend the beans with the salt, pepper, herbs adding enough oil to get a smooth paste but rather solid paste.
  4. Cut the spam into cubes (ham would work as well) and mix it into the bean mixture.
  5. Skin the peppers and clean them of their seeds. Cut them in long and rather wide stripes (4-8 stripes per pepper). Form the bean mixture into oval nuggets the size of your palm and wrap them in the roasted pepper stripes
  6. Serve as an appetizer or a main course accompanied by some homemade tortilla chips. To make mine I followed Manu’s Menu suggestions, except I cooked them in the oven instead of on the stove. Simply cut tortillas into wedges, arrange on an oven dish, sprinkle with oil and cook until crispy (5 min in a 400F oven).

Pepper and Munster cheese muffins

This month for SRC I was assigned to Kate of Food Babbles. Kate has a great and very succesful blog, with plenty of interesting recipes like champagne bread, siracha fudge popsicles and horseradish mac and cheese as long as plenty of cookies, muffins, cakes and other baked deliciousness. I was spoiled with choice. I ended up going for rosemary asiago muffins.

I decided to change the flavoring a tiny bit and instead of rosemary and asiago I used pepper and munster. For the rest, I only cut the recipe in half because I live all alone and cannot eat all the muffins by myself. And given how good they are I would totally eat them all!

#SRC: Pepper and Munster cheese muffin


  • 3/4 cup flour
  • 1 cup grated Munster cheese
  • 1 egg
  • 3/4 cups milk
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp cracked pepper


  1. Mix the flour, cheese, sugar, salt, pepper, baking powder. Mix the egg and the milk. Mix the wet and the dry ingredients.
  2. Pour in muffin tins and bake for ~20 minutes in a 375 ovens