Directions
- 1Combine ratatouille, grated bread, cold tomatoes, salt, oil, and parsley in a container to create a batter.
- 2In a separate container, mix chicken strips, bechamel, half of the prepared sauce, and cheese.
- 3Fill the piquillo peppers with the chicken mixture.
- 4Bake for 15 minutes at 185 degrees.
- 5Pour the remaining reserved sauce over the peppers to serve.
Ingredients
- 1 packet ratatouille
- 1 spoonful grated bread
- 2 spoonful cold tomatoes
- 1 pinch salt
- 1 pinch oil
- 1 pinch parsley
- 1 packet chicken strips
- 1 chorreón bechamel
- 1 a little cheese
- 1 bottle piquillo peppers
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