Quick recipe finder Cheesy chicken
These stuffed peppers are a cinch to make and are a great use for leftover chicken. Try cooking them with the kids.
By Kate Morris and Sally Brown From I Can Cook
Ingredients
- vegetable oil, for greasing
- 1 red pepper, stalk and seeds removed, cut in half
- 50g/2oz cooked leftover chicken
- 2 cherry tomatoes, chopped
- 2 basil leaves, torn
- pinch freshly ground black pepper
- 25g/1oz mozzarella, chopped
- 1 tbsp grated cheddar or parmesan
- peas, to serve
Method
Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchment. Brush the parchment all over with a little oil.
Place the pepper halves onto the baking tray, cut sides facing upwards.
Divide the cooked chicken equally between the pepper halves.
In a bowl, mix together the cherry tomatoes and basil. Season, to taste, with a little freshly ground black pepper. Spoon the mixture into the pepper halves.
Divide the mozzarella equally between the two pepper halves, then sprinkle over the grated cheddar or parmesan and season, to taste, with freshly ground black pepper.
Bake the stuffed peppers in the oven for 18-20 minutes, or until the flesh is completely cooked through. Serve with freshly cooked peas.
Recipe Tips
This dish can be frozen for up to one month.
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