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Baked Chicken Stuffed Peppers
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| Ingredients | |
| 1½ cups | diced chicken breasts |
| 4 medium sized | bell peppers, either red, yellow or green |
| 3 Tablespoons | olive oil, divided |
| 1 medium | onion, peeled and diced |
| 2 teaspoons | minced garlic |
| 1 cup | cooked rice |
| ¾ cup | marinara sauce |
| ½ cup | shredded Cheddar cheese |
| ½ teaspoon | salt |
| ¼ teaspoon | freshly ground black pepper |
| 4 teaspoon | Parmesan cheese |
Directions
Preheat oven to 375°F.
Heat 1 tablespoon olive oil in a skillet, toss in the diced chicken breasts and cook until no longer pink. Set aside.
Grease a baking pan with olive oil or line with parchment paper or tinfoil and grease.
Cut off the top sections of peppers for your opening. Remove and discard seeds and ribs. Place peppers in baking pan.
In a medium skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil, sauté onions and garlic until translucent. Place mixture into medium bowl. Mix in the cooked rice and chicken. Stir in the marinara sauce, the shredded cheese, salt and pepper.
Divide and spoon the mixture evenly into prepared peppers. Cover the baking dish with tin foil.
Baked 30-40 minutes until peppers are tender. Remove from oven and top each pepper with shredded parmesan cheese. Cover again with foil and let stand just until cheese is melted.
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