Caprese Chicken Stuffed Peppers
Ingredients:
- 1 tbsp. of extra virgin olive oil.
- 1 lb. of boneless skinless chicken breast.
- 1 tsp of Italian seasoning.
- Kosher salt.
- Freshly ground black pepper.
- 2 cup of cherry tomatoes, halved.
- 1.5 cups of shredded mozzarella, divided.
- ¾ cups of ricotta
- 1/3 cups of shredded fresh basil, plus more for garnish.
- 2 cloves of garlic, minced.
- 4 bell peppers, halved (seeds removed)
- ½ cup of low sodium chicken broth.
- Balsamic glaze for drizzling.
Directions:
Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add chicken and season with Italian seasoning, salt and pepper. 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.
In a large bowl, stir together cherry tomatoes, cooked chicken, 1 1/2 cups mozzarella, ricotta, basil, and garlic and season with salt and pepper.
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.
Bake until peppers are tender and cheese is melty, 40 to 45 minutes.
Garnish with more basil, drizzle with balsamic glaze, and serve.
