Chicken Stuffed Roasted Peppers Recipe

January 20, 2020

Peppers are one of the foods with the highest source of vitamin c, second only to papaya. A well balanced diet with lean, pasture raised ground chicken and other nutrients from whole vegetables contributes to heart health, brain health and overall well-being. This is the perfect recipe for a healthy heart, by Andy Muto.

Ingredients

Roasted Pepper Preparation:

Place peppers on a baking sheet & roast at 375F until skin blisters and has hints of charred black for about 30-35 minutes. Peppers should be soft and cooked thoroughly. When done, remove and let cool. Once cooled, gently remove the core and seeds, while trying to keep the pepper intact. Once cored, slice pepper once so it is now spread open as one entire piece. 

Stuffing Pepperation

Place ground chicken in a bowl, add chopped onion. Add garlic, olive oil, yeast and chopped kale. Mix thoroughly. Spread on a baking sheet and cook in the oven for 20 minutes 350F. When done, gently break apart and release the cooked chicken from the bottom of the tray with a spatula. Let cool. 

Assembly:

Take 2 heaping tablespoons of cooked chicken stuffing and place in one end of the sliced roasted pepper. Gently roll the pepper, while making sure to keep the stuffing inside the pepper.

Bake for another 10 minutes at 350 degrees

OPTIONAL TOPPING: 

Nut-Free Roasted Zucchini Pesto (nut free and vegan) 

Ingredients

Method

  1. Place zucchini on a baking sheet with garlic and drizzle a little oil. 
  2. Bake for 15 minutes. Remove and set aside. Once cool, put cooked zucchini, garlic olive oil greens nutritional yeast and basil into a blender. Blend until smooth and pour on top of the stuffed peppers.