super stuffing

Chicken philly stuffed peppers. I enjoy stuffed foods.

Pasta shells, peppers, zucchini, cupcakes, donuts, and on it goes. (I don't, ironically, like stuffing that's been baked inside a bird. Where I come from, we make it separately and call it dressing!) The possibilities for stuffings are many, and one of my favorites is the cheese steak sandwich combination of meat, peppers, onions, some seasonings, and plenty of cheese.

That's what I crammed into these first orange and red peppers from our garden--sauteed onions, seasoned shredded chicken, and loads of mozzarella cheese. They baked up beautifully and easily and tasted nothing like a Philly cheese steak but were nonetheless quite delicious!

Packed Peppers
(printable recipe)

Serves 2
Ingredients:

• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 chicken breasts, poached and shredded
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 2 bell peppers, cut in half with seeds and ribs removed
• 1 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F. Spray a glass baking dish with non-stick spray.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft.
Stir in the Italian seasoning, salt, pepper, vinegar, and Worcestershire sauce.
Cooking until chicken is warmed through.
Fill the pepper halves with the chicken mixture and lay in the prepared baking dish.
Add a few tablespoons water to the bottom of the dish and cover tightly with foil. Bake for 35 minutes.
Remove the cover and top each half with a generous sprinkling of cheese.
Put back in the oven uncovered, and bake until cheese is browned and bubbly, 5-10 more minutes. Enjoy!