Caprese Chicken Stuffed Peppers
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Low-Carb, Gluten-Free, Keto
Ingredients
Scale
- 4 large bell peppers (any color), halved lengthwise and seeds removed
- 3 cups cooked chicken, shredded or diced
- 1 cup cherry tomatoes, quartered
- 8 oz fresh mozzarella pearls or cubed mozzarella
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 2 tablespoons olive oil
- 1/4 cup fresh basil leaves, chiffonade
- Balsamic glaze for drizzling
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Place the halved bell peppers in a large baking dish, cut side up. Drizzle them lightly with one tablespoon of olive oil and a pinch of salt to soften them during the roasting process.
- In a large mixing bowl, combine the shredded chicken, minced garlic, Italian seasoning, and the remaining olive oil. Toss in half of the cherry tomatoes and half of the mozzarella pearls. Season the mixture with salt and pepper, then stir gently to combine all the ingredients.
- Spoon the chicken mixture generously into each pepper half. Press down slightly to ensure they are well-filled. If you have extra filling, you can mound it on top.
- Cover the baking dish with foil and bake for 20 minutes. This helps steam the peppers so they become tender. Remove the foil, top the peppers with the remaining mozzarella and tomatoes, and bake for another 10 to 15 minutes until the cheese is melted and bubbly.
- Remove the dish from the oven. Let the peppers cool for a few minutes. Just before serving, sprinkle the fresh basil over the top and drizzle generously with the balsamic glaze.
Find it online: https://www.yucolor.com/dinner/caprese-chicken-stuffed-peppers/