One-Pot Chicken Stuffed Bell Pepper

Ingredients

• Chicken Breast200 g
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Chicken Broth1/2 cup (120 g)
• Parsley1 tablespoon (4 g)
• Olive 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

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

3. 3

   Step 3

   Heat a pan over medium heat. In the meantime, chop the garlic, onion and parsley.

4. 4

   Step 4

   Once heated, pour the oil and spread. Add the onion with a pinch of salt and stir-fry for 5 minutes.

5. 5

   Step 5

   Add the chopped bell pepper, garlic and let cook for 2 minutes. Add water if necessary.

6. 6

   Step 6

   Add the beef and let cook for 5 minutes. Sprinkle with parsley, stir and fill the bottom part of the bell peppers.

7. 7

   Step 7

   Put the bell peppers in the same pot but, pour the broth and let cook over medium heat. Cover and cook for 10 more minutes.

8. 8

   Step 8

   Once ready, remove from heat and serve hot. If you have extra stuffing, serve as well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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