Cheesy Chicken

Red pepper halves stuffed with leftover chicken, cherry tomatoes, basil, and melted cheese, then baked until tender and served with peas.

Chicken Quick Kids Leftovers Gluten Free Stuffed Peppers

Estimated Nutrition

Calories

345.5

kcal / serving

345.5 kcal total

Carbs

17.1g

per serving

17.1 g total

Fat

18.2g

per serving

18.2 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Mozzarella

chopped

tbsp

Cheddar Cheese

grated

Meat

Chicken

cooked leftover

NutsSeeds

leaf

Basil

torn

pinch

Black Pepper

freshly ground, to taste

OilsFats

Vegetable Oil

for greasing

Vegetables

piece

Red Pepper

stalk and seeds removed, cut in half

piece

Cherry Tomato

chopped

Pea

freshly cooked, for serving

Method

Bake for 18 to 20 minutes and serve with cooked peas.

Top with mozzarella and grated cheese, then season with black pepper.

Preheat the oven to 200°C and line a baking tray with oiled parchment.

Place the pepper halves onto the tray with the cut sides facing up.

Mix the tomatoes and basil in a bowl, season, and spoon over the chicken.

Distribute the cooked chicken evenly into the pepper halves.