Chicken-Stuffed Peppers recipe
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Ingredients
- 2 teaspoons vegetable oil ½ cup frozen bell pepper and onion mix 2 cups chopped cooked chicken 1 bunch kale, chopped ¼ cup crumbled goat cheese ¼ teaspoon garlic powder, or to taste 1 pinch cayenne pepper, or to taste 1 pinch salt to taste 4 bell peppers, tops and seeds removed 1 tablespoon coconut oil 2 slices Havarti cheese, cut into halves
Nutrition Info
- 377.4 caloriescarbohydrate: 18.6 gcholesterol: 81.4 mgfat: 21.7 gfiber: 4.8 gprotein: 30.3 gsaturatedFat: 11.4 gservingSize: -sodium: 357.1 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken-Stuffed Peppers
Directions
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Preheat oven to 425 degrees F (220 degrees C).
Heat oil in a small skillet over medium-high heat. Saute pepper and onion mix in hot oil until the onions are translucent, 7 to 10 minutes.
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. Arrange stuffed peppers in a casserole dish. Brush coconut oil on outside of peppers, if desired.
Bake peppers in preheated oven until soft, 30 to 40 minutes. Top each pepper with a half-slice of cheese and continue cooking until cheese melts, about 5 minutes.