Saturday, March 10, 2018

Cheesy Chicken Stuffed Peppers

Per Serving: Calories 216, Fat 6.9g, Carbs 11.4g, Protein 29.9
3 bell peppers halved
1 tbsp vegetable oil
1 Vidalia onion sliced
16 oz sliced mushrooms
1 1/2 lbs chicken tenderloins
2 tsp Italian seasoning
12 slices provolone cheese
parsley for garnish

Preheat oven to 325 degrees.  Place peppers in a large baking dish and cook for 30 minutes.

Meanwhile, in a large skillet, over medium-high heat, heat oil.  Add mushrooms and onions,  season with salt and pepper.  Cook until tender, and soft, about six minutes.

Add chicken and Italian seasoning.  Cook until chicken is done.

Add provolone to bottom of baked peppers.  Top with chicken, mushroom, and onion mixture.  Top with another slice of provolone cheese.  Broil until golden brown.  Garnish with parsley.

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