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Caprese Chicken Stuffed Peppers
by Ashley Lah
Nutrition
Serving Size: 1/4 Cup Dip & 4 Pita Wedges
Calories: 160 kcal Fat: 5g
Protein: 6g Carbs:16g
Saturated Fat: 4g Sugar: 5g
Cholesterol: 24mg Sodium: 322mg
Fiber: 1g
INGREDIENTS
Yields: 4 Servings
- 1 tbsp extra-virgin olive oil
- 1 lb boneless skinless chicken breasts
- 1 tsp Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 2 cups Cherry tomatoes, halved
- 2 1/2 cups Shredded mozzarella, divided
- 3/4 cups Ricotta
- 1/3 cups Shredded fresh basil, plus more for garnish
- 2 Garlic Cloves, minced
- 4 Bell peppers, halved (seeds removed)
- 1/2 cups Low-sodium chicken broth
- Balsamic glaze, for drizzling
DIRECTIONS
- Preheat oven to 350º. 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 melty, 40 to 45 minutes.
- Garnish with more basil, drizzle with balsamic glaze, and serve.
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