Chicken-Stuffed Peppers

• Gluten free

• Meat

  • 2 Chicken breast filets

• Produce

  • 3 Bell peppers
  • 1 Cilantro
  • 1 clove Garlic
  • 1 Onion, small

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3 slices Provolone cheese

Found on thrillist.com

Description

Directions

• Preheat oven to 350°F. Bring a medium pot to a boil on medium-high heat. Once boiling, reduce the heat to low and cover. Add the chicken, and allow it to cook until heated through (this usually takes 15-25 minutes, depending on the size). Always check the temperature with a meat thermometer. Remove the chicken, shred, and place in a medium-sized bowl. Add the garlic, cayenne pepper, salt, balsamic vinegar, and a ½ cup of red onion. Mix thoroughly. Cut bell peppers in half, removing the seeds and the core.  Distribute chicken among the three peppers. Sprinkle with more onion and cilantro. Place the peppers on a baking sheet and mist them with nonstick oil. Cover the baking dish with foil and bake 30-35 minutes, until peppers are slightly soft. Take the bell peppers out of the oven and top each half with a slice of provolone. Place them back in the oven, uncovered, and bake until cheese is browned and slightly bubbly (about 5-10 minutes). Serve.