Enjoy these flavorful stuffed peppers filled with shredded chicken, ricotta, and mozzarella, baked to perfection with fresh basil and a balsamic drizzle.
Ingredients
Vegetables
2piecesbell peppers(cut in half and cleaned out)
1.5cupsmarinara sauce(I love the Rao's brand)
0.5cupricotta cheese
4leavesfresh basil(chopped)
1cupmozzarella cheese(divided)
0.5tablespoongarlic
1tablespooncapers
to tastesalt and pepper
a pinchred pepper flakes(to your taste)
as neededolive oil
a drizzlethick balsamic vinegar
Cooked Chicken
2cupscooked shredded chicken
Instructions
Cut peppers in half and remove seeds and pith.
Shred the cooked chicken and mix with marinara, ricotta, half the mozzarella, garlic, basil, capers, salt, pepper, and red pepper flakes.
Lightly oil a baking dish, place peppers inside, and fill with the chicken mixture. Top with remaining mozzarella.
Bake at 375°F (190°C) for 30-40 minutes until peppers are tender and cheese is bubbly. Add a balsamic drizzle before serving.
Notes
For extra crunch, check the peppers at 30 minutes and bake longer if desired.