Caprese Chicken Stuffed Peppers Recipe Idea

 

Caprese Chicken Stuffed Peppers

 1 tbsp. extra-virgin olive oil

 18 oz (raw weight) boneless skinless chicken breasts

 1 tsp. Italian seasoning

 2 c. cherry tomatoes, halved

 2 1/2 c. shredded mozzarella, divided

 3/4 c. ricotta

 1/2 c. shredded fresh basil, plus more for garnish

 2 cloves garlic, minced

 4 bell peppers, halved (seeds removed)

 1/2 c. low-sodium chicken broth

DIRECTIONS

1 .Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add chicken and season with Italian seasoning.Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then dice.

2 .In a large bowl, stir together cherry tomatoes, cooked chicken, 1 1/2 cups mozzarella, ricotta, basil, and garlic .

3 .Stuff tomato mixture into peppers and sprinkle tops with remaining 1 cup mozzarella. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

4 Bake until peppers are tender and cheese melty, 40 to 45 minutes.

5 Garnish with more basil, and serve.