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Chicken Stuffed Bell Peppers

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4 bell peppers
2 Cups cooked chicken, chopped
¼ cup goat cheese, crumbled
½ Cup frozen bell pepper and onion mix
2 teaspoons Vegetable oil
1 bunch Kale, chopped
1 garlic, minced
2 slices Havarti cheese, halved
Salt, cayenne pepper


Heat the oven to 220°C

Saute the pepper and onion mix on oil over medium heat for 7 to 10 minutes – until the onions are transparent.

Mix the chicken, kale, goat cheese, garlic, pepper and salt with the onion mix in a bowl. Once mixed thoroughly, use a spoon to fill the bell peppers to overflowing.

Place the peppers carefully in a casserole dish.

Bake peppers for 30 to 40 minutes – until soft. Once soft, top the peppers with Havarti cheese and cook for 5 minutes - until the cheese melts.

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