Chicken-Stuffed Peppers
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
58
Spice
45
Sweetness
54
Sourness
46
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
2 tsps
Vegetable Oil2 cups
Cooked Chicken (chopped)1 bunch
Kale (chopped)1 cup
Crumbled Goat Cheese1 tsp
Garlic Powder (to taste)1 pinch
Cayenne Pepper (to taste)1 pinch
Salt (to taste)1 tbsp
Coconut Oil (optional)Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Heat oil in a small skillet over medium-high heat
3
Saute pepper and onion mix in hot oil until the onions are translucent, 7 to 10 minutes
4
Mix sauteed pepper and onion mix, chicken, kale, goat cheese, garlic powder, cayenne pepper, and salt together in a bowl; spoon into bell peppers to overflowing
5
Arrange stuffed peppers in a casserole dish
6
Brush coconut oil on outside of peppers, if desired
7
Bake peppers in preheated oven until soft, 30 to 40 minutes
8
Top each pepper with a half-slice of cheese and continue cooking until cheese melts, about 5 minutes