Bell Pepper Chicken Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Minced garlic cloves (4)
02 -
Mild yellow or orange bell pepper (1, chopped finely)
03 -
Red bell pepper (1, diced small)
04 -
Cilantro, fresh (2 tablespoons, chopped)
05 -
Minced onion (½ cup)
06 -
Olive oil (2 tablespoons, extra virgin)
→ Stuffing
07 -
Cooked chicken breast (2 cups, shredded, roughly 1½ pounds)
08 -
Tomato paste (1 tablespoon)
09 -
Chicken bouillon powder (2 teaspoons)
10 -
Garlic powder (1 teaspoon)
11 -
Salt, kosher (½ teaspoon)
12 -
Onion powder (1 teaspoon)
→ For Assembly
13 -
Pre-made or homemade empanada rounds (10, 6-inch size)
14 -
1 egg (used for egg wash)
# Instructions:
01 -
Turn on the oven to 375°F and arrange a rack in the middle. Line a baking tray with parchment.
02 -
Warm olive oil in a big pan over medium heat. Soften the onions and peppers (around 5 minutes). Stir in the garlic and cilantro for an extra minute.
03 -
Mix in shredded chicken, bouillon, tomato paste, seasonings, and a cup of water. Cook down until moist but no liquid pools at the bottom (5-8 minutes).
04 -
Scoop about a heaping ⅓ cup of filling onto one side of each dough piece, leaving a thin edge (¼ inch).
05 -
Use an egg wash (1 beaten egg mixed with a tablespoon of water) to moisten the edges. Fold dough over the filling and press with a fork to seal.
06 -
Lay empanadas on the lined tray, brush tops with the remaining egg wash, and bake for 35 minutes or until golden brown.
# Notes:
01 -
Feel free to choose store-bought or homemade empanada dough (Goya is a good option).
02 -
Your filling should be just slightly wet, not totally dry or too liquidy.
03 -
Be sure the edges are sealed well to stop leaks during baking.