Chicken Stuffed Bell Pepper

Ingredients

• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Oil1/2 tablespoon (5 ml)
• Red Bell Pepper1 count (200 g)
• Chicken Breast100 g
• Mozzarella Cheese2 slice (50 g)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C).

2. 2

   Step 2

   Remove the seeds from the bell pepper and boil for 1 minute.

3. 3

   Step 3

   Separately, dice the tomato and onion. Also, shred or chop the chicken.

4. 4

   Step 4

   Heat the olive oil and stir-fry the tomato with the onion and a pinch of salt. Once soft, add the chicken.

5. 5

   Step 5

   Continue cooking until fully cooked. Mix and season to taste.

6. 6

   Step 6

   Stuff the boiled bell pepper with the mixture, cover with cheese and bake in the oven until melted.

7. 7

   Step 7

   If using the air fryer, bake at 392 °F (200 °C) for 6-7 minutes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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