|Saturated fat||6.5 g|
Stuffed peppers are one of the easiest and tastiest ways to get vegetables into your diet
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4 (any color)
1 pint (2 cups)
- Heat oven to 350°F.
- Slice tops off peppers. Use paring knife to cut away seeds. Place peppers upright in baking dish small enough to hold them snugly but not tightly. (If a pepper won't stand up on its own, trim a little from the bottom, being careful not to cut a hole). Add 1/4 cup of chicken broth to dish and bake 15 minutes. Remove from oven and set aside until cool enough to handle.
- Meanwhile, heat olive oil in large skillet over medium heat. In small bowl, combine oregano, thyme, garlic powder, onion powder, salt, and black pepper. Rub chicken with spice mixture and add to skillet. Cook until golden brown on both sides, about 8 minutes per side. Transfer to cutting board to rest for 5 minutes, then dice it up.
- In large bowl, stir together diced chicken, tomatoes, 3/4 cup mozzarella, ricotta, garlic, and basil. Stuff chicken mixture into parbaked peppers, top each pepper with 1 Tbsp mozzarella, and return peppers to baking sheet. Pour remaining 1/4 cup chicken broth into dish and cover peppers loosely with aluminum foil.
- Bake until peppers are tender and cheese has melted, about 30 minutes. Garnish each pepper with more basil, if desired.