Author Notes
A light, easy, clean dish perfect for a snack, side or even a main. —Michael Dergo
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Ingredients
- Stuffing
-
1 pound
Course ground chicken breast
-
1
Medium sized Yellow Onion - Diced
-
8
Diced Garlic Cloves
-
1 tablespoon
Dried Oregano
-
1/2 tablespoon
Fresh Basil - Diced
-
1/4 teaspoon
Crushed Red Pepper Flake
-
1/4 teaspoon
Cumin Seed
-
1/4 teaspoon
Fennel Seed
-
4 ounces
Pinot Grigio
- Peppers & Mozz
-
3
Bell Peppers
-
1 pound
Fresh Mozzarella
Directions
-
- Lightly coat 10-12 inch skillett with olive oil and warm over light medium heat
- Add dry herbs and garlic / stir and let warm for appoximately 3 minutes
- Add onion - stir and let warm for approximately 5 minutes (do not burn the garlic or onions)
- Turn heat to high and add the wine / let go for approximately 3 minutes
- Add ground chicken / leave heat on high
- Cook chicken thoroughly / allow to reduce enough to obtain some browning on the chicken then remove from heat and allow to sit while prepping peppers and mozzarella
-
- Preheat oven to 350 degrees
- Cut peppers in half length-wise / remove seeds and smooth out the inside (do not need to remove all insides veins
- Slice Fresh Mozzarella into 6 1/4 inch slices
-
- Massage the Peppers with Olive Oil and pack them with chicken stuffing
- Place slice of Mozzarella over each stuffed Pepper
- Place into one inch tall baking dish
- Place into oven for 10 minutes
- Remove dish and cover
- Reduce heat to 300 degrees and let bake for 30 minutes
- Remove - sprinkle with dried Oregano and Enjoy
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