Cheesy Chicken-Stuffed Vegetable Rolls

Cheesy Chicken-Stuffed Vegetable Rolls

These Cheesy Chicken-Stuffed Vegetable Rolls are a creative, delicious twist on savory baked dishes — combining tender shredded vegetables, flavorful chicken filling, and bubbling melted cheese. The base is a baked veggie sheet made from potatoes and colorful vegetables, which is then rolled up with a savory chicken mixture and baked to golden perfection. This recipe is perfect for family dinners, potlucks, or impressing guests with something both comforting and exciting!

🥔 Ingredients:

For the vegetable base:

• 4 medium potatoes, grated

• 2 eggs

• 1/2 cup shredded cheese (mozzarella or cheddar)

• 1 small red bell pepper, finely chopped

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• 1 small green bell pepper, finely chopped

• 1/4 cup chopped parsley

• 2 tablespoons flour

• Salt and black pepper to taste

For the chicken filling:

• 1 tablespoon olive oil

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• 1 onion, finely chopped

• 1 small carrot, diced

• 1/2 yellow bell pepper, chopped

• 1 garlic clove, minced

• 300g cooked chicken breast, shredded

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• 2 tablespoons tomato paste or sauce

• Salt, pepper, and paprika to taste

• Fresh parsley (optional)

For the topping:

• 1/2 cup shredded mozzarella or cheddar cheese

• A sprinkle of fresh herbs (parsley or chives)

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👩‍🍳 Instructions:

1. Prepare the vegetable base:
   Preheat your oven to 375°F (190°C). Grate the potatoes and squeeze out excess moisture using a clean kitchen towel. In a large bowl, combine grated potatoes, chopped peppers, parsley, eggs, cheese, flour, salt, and pepper. Mix well.

2. Bake the vegetable sheet:
   Line a large baking tray with parchment paper and spread the vegetable mixture evenly to form a thin rectangular sheet. Bake for 20–25 minutes until set and lightly golden. Let cool slightly.

3. Cook the chicken filling:
   In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant. Add carrots and bell peppers and cook for 5 minutes. Stir in shredded chicken, tomato paste, and seasonings. Cook until everything is well combined and heated through. Remove from heat and let it cool slightly.

4. Assemble the rolls:
   Cut the baked vegetable sheet into equal rectangular pieces. Place a spoonful of chicken filling on one end of each piece and roll tightly.

5. Top and bake:
   Place the rolls seam-side down in a greased baking dish. Sprinkle with shredded cheese and bake for another 10–15 minutes or until the cheese is melted and golden on top.

6. Serve hot:
   Garnish with chopped parsley or herbs and serve immediately!

🍽️ Serving Suggestions:

These rolls go wonderfully with a side salad, yogurt dip, or spicy ketchup. They’re perfect for lunch, dinner, or even as a party platter!

✨ Conclusion:

Cheesy Chicken-Stuffed Vegetable Rolls are the kind of dish that pleases every palate — crispy edges, gooey cheese, and a hearty filling all wrapped in a colorful veggie crust. It’s a clever way to use up leftover chicken and sneak in some extra vegetables while making something truly satisfying. A perfect combination of nutrition, texture, and flavor — rolled up in every bite!