• 2 large green, red, or yellow peppers
• 3 tablespoons butter or margarine
• 1 small onion
• 1 or 2 cloves of garlic
• 2 chicken breasts
• 2 teaspoons parsley
• 12 oz (340 g) stale bread
• 1 egg
• Salt and pepper
• 4 teaspoons dry breadcrumbs

Method:

1. Cut the peppers in half lengthwise and remove the cores and seeds.
2. Peel and chop the onion finely, crush the garlic, skin and bone the chicken and dice into small pieces.
3. Melt the butter in a frying pan and add the onion, garlic and chicken breast and cook over a moderate heat until the vegetables are softened and the chicken is cooked through. Add the parsley and season with salt and pepper.
4. Turn the stale bread into crumbs and add to the pan, with enough beaten egg to make the mixture hold together.
5. Spoon fill each pepper half with the mixture, mounding the top slightly.
6. Put the peppers in a casserole dish that holds them close together.
7. Pour water down the side of the dish to about ½" (1.25 cm) up the sides of the peppers.
8. Cover and bake in a pre-heated oven at Gas Mark 4 (180°C/350°F) for about 45 minutes until the peppers are just tender.
9. Sprinkle each with dried breadcrumbs and put under a pre-heated grill until golden brown.

Serves 4.