Quail Stuffed Peppers

Ingredients:

• 6 quail breasts, diced into 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

Directions:

Heat a teaspoon of vegetable oil in a skillet over medium heat. Add the chopped onion and cook until it's soft. Then, add the garlic, diced quail breast, salt, and pepper and continue cooking until the quail is browned. Set the skillet aside. While off the heat, add the chopped parsley, whole kernel corn, and bread crumbs, and mix everything well.

Cut the tops off the bell peppers and remove the seeds using a spoon. Submerge the clean bell peppers and lids in boiling water for just a minute, ensuring they remain firm.

Place the peppers, without their lids, on an oven tray and stuff them with a generous spoonful or more of the quail breast mixture. Then, place the tray in the oven and cook over medium-high heat for 20 minutes. Afterward, set the stuffed peppers on a plate, with the lids placed on the side as decoration.