Chicken and Mushroom Stuffed Bell Pepper

Ingredients

• Chicken Breast100 g
• Garlic1 clove (3 g)
• Mushrooms1/2 cup (35 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1 count (120 g)

Instructions

1. 1

   Step 1

   Cut off the upper part of the bell pepper and remove the seeds. You can use green, red and/or yellow.

2. 2

   Step 2

   Take the bell pepper to the microwave for 7 minutes or the oven/air fryer over 356 °F (180 °C) for 8 minutes.

3. 3

   Step 3

   You can also put the bell pepper in a pan with a bit of water. Cover and let cook over medium heat for 5-7 minutes.

4. 4

   Step 4

   For the stuffing, cut the chicken into small pieces or process. Then heat the oil in a grill over medium heat.

5. 5

   Step 5

   Once heated, add the chicken, salt and pepper and cook for 3-4 minutes. Stir from time to time.

6. 6

   Step 6

   In the meantime, chop the garlic and mushrooms.

7. 7

   Step 7

   Then lower the heat to medium, add the garlic with the mushrooms and sauté for 5 minutes. Once well cooked, remove and set aside.

8. 8

   Step 8

   Add salt and pepper to the preparation and stuff the bell pepper with it.

9. 9

   Step 9

   Serve.

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.