(function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','https://www.google-analytics.com/analytics.js','ga'); ga('create', 'UA-59992742-4', 'auto'); ga('set', 'anonymizeIp', true); ga('require', 'displayfeatures'); ga('send', 'pageview');

Chicken Stuffed Bell Peppers

Add to cookbook
Easy

Ingredients

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

Method

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.

We’re using cookies and third-party cookies to provide you with the best possible service. By continuing to use this website, you consent with our privacy statement.