Quail Stuffed Peppers
- 6 quail breasts, diced in small pieces
- 3 bell peppers small to medium size
- 1 medium onion, chopped
- 1 clove garlic, minced
- ¼ cup whole kernel corn (from can), drained
- ¼ cup bread crumbs
- 1 tablespoon parsley, chopped
- Vegetable oil
- Salt, pepper
Heat a teaspoon of vegetable oil in a skillet over medium heat. Add the chopped onion and cook until soft. Add the garlic, diced quail breast, salt, pepper, and cook until browned. Set the skillet aside. While off the heat, add the chopped parsley, whole kernel corn, bread crumbs and mix well together.
Cut the top of the bell peppers, and remove the seeds from inside with a spoon. Immerse the clean bell peppers (and lids) into boiling water for a minute, not any longer as they must remain firm.
Place peppers, without lids, on an oven plate and stuff them with a generous spoonful or more of the quail breast mixture. Place in oven over medium high temperature for 20 minutes. Set stuffed peppers on a plate, with the lid on the side as decoration.