Chicken and Mushroom Stuffed Bell Pepper

Ingredients

• Chicken Breast200 g
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Mushrooms1/2 cup (35 g)
• Parsley1 tablespoon (4 g)
• Mozzarella Cheese2 slice (50 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper2 count (240 g)

Instructions

1. 1

   Step 1

   Cut the chicken breast into small pieces. You can use a blender, but be careful it's not completely shredded.

2. 2

   Step 2

   Finely chop the onion and garlic. Cut the mushrooms into small pieces.

3. 3

   Step 3

   Cut the upper part of the bell pepper, chop and set aside. Next, remove the seeds from the bottom part and set aside.

4. 4

   Step 4

   Heat a pan over medium heat. Once heated, pour the oil and spread.

5. 5

   Step 5

   Add the onion with a pinch of salt and stir-fry for 5 minutes. Add the garlic with the chopped bell pepper and let cook for 2 more minutes.

6. 6

   Step 6

   Then add the shredded chicken and mushrooms. Cook for 8 minutes until well cooked.

7. 7

   Step 7

   Add salt and pepper to taste and chopped parsley.

8. 8

   Step 8

   Fill the bell pepper and cover with cheese. You can finish cooking in a preheated oven or air fryer over 356 °F (180 °C) until the cheese melts.

9. 9

   Step 9

   You can also cook for 1 minute in the microwave or just add the cheese and let melt with the hot bell pepper.

10. 10

    Step 10

    Serve and if you have extra stuffing, serve as well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Mushroom Stuffed Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.