Chicken and Vegetable Stuffed Bell Pepper

Ingredients

• Chicken Breast150 g
• Scallion7.5 tablespoon (38 g)
• Garlic1 clove (3 g)
• Oregano1/4 tablespoon (1 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper2 count (240 g)

Instructions

1. 1

   Step 1

   Cut the upper part of the bell pepper and chop, except for the steam, so then you stir-fry it.

2. 2

   Step 2

   Remove the heart and seeds of the bell pepper. Set aside.

3. 3

   Step 3

   Then chop the onion and garlic.

4. 4

   Step 4

   Heat a pan over high heat and, once heated, add half the oil and stir-fry the onion, bell pepper and garlic with some salt over medium heat for 5-7 minutes.

5. 5

   Step 5

   In the meantime, mince the beef and add it when the stir-fried preparation is ready.

6. 6

   Step 6

   Stir, add the oregano, salt and pepper, and let cook for about 8 minutes. Cover and stir from time to time.

7. 7

   Step 7

   At the same time, pour the remaining oil on top of the bell peppers and, once the beef is ready, fill the bell peppers.

8. 8

   Step 8

   Cook in the microwave for 5 minutes, in the air fryer over 356 °F (180 °C) for 7 minutes or in the oven for 15.

9. 9

   Step 9

   If you don't have any, put them in a hot pot. Cover, lower the heat to medium-low and let cook for 10 minutes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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