Name: Caprese Chicken-Stuffed Peppers
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 tbsp. extra-virgin olive oil -; 1 lb. boneless skinless chicken breasts -; 1 tsp. Italian seasoning -; Kosher salt -; Freshly ground black pepper -; 2 c. cherry tomatoes, halved -; 2 1/2 c. shredded mozzarella, divided -; 3/4 c. ricotta -; 1/3 c. shredded fresh basil, plus more for garnish -; 2 cloves garlic, minced -; 4 bell peppers, halved (seeds removed) -; 1/2 c. low-sodium chicken broth -; Balsamic glaze, for drizzling -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Caprese Chicken-Stuffed Peppers

1. 1 tbsp. extra-virgin olive oil -

2. 1 lb. boneless skinless chicken breasts -

3. 1 tsp. Italian seasoning -

4. Kosher salt -

5. Freshly ground black pepper -

6. 2 c. cherry tomatoes, halved -

7. 2 1/2 c. shredded mozzarella, divided -

8. 3/4 c. ricotta -

9. 1/3 c. shredded fresh basil, plus more for garnish -

10. 2 cloves garlic, minced -

11. 4 bell peppers, halved (seeds removed) -

12. 1/2 c. low-sodium chicken broth -

13. Balsamic glaze, for drizzling -

How to cook deliciously - Caprese Chicken-Stuffed Peppers

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Bake until peppers are tender and cheese melty, 40 to 45 minutes.

5. Stage

Garnish with more basil, drizzle with balsamic glaze, and serve.