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Cheesy Chicken

Red pepper halves stuffed with leftover chicken, cherry tomatoes, basil, and melted cheese, then baked until tender and served with peas.

ChickenQuickKidsLeftoversGluten FreeStuffed Peppers

Estimated Nutrition

Per Serving Total
Calories 345.5 kcals 345.5 kcals
Carbohydrates 17.1 grams 17.1 grams
Fat 18.2 grams 18.2 grams
Protein 28.4 grams 28.4 grams
Cook Time
20 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Mozzarella
chopped
1
tbsp
Cheddar Cheese
grated
Meat
50
g
Chicken
cooked leftover
NutsSeeds
2
leaf
Basil
torn
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
5
ml
Vegetable Oil
for greasing
Vegetables
1
piece
Red Pepper
stalk and seeds removed, cut in half
2
piece
Cherry Tomatoes
chopped
80
g
Peas
freshly cooked, for serving

Steps

  • Preheat the oven to 200°C and line a baking tray with oiled parchment.
  • Place the pepper halves onto the tray with the cut sides facing up.
  • Distribute the cooked chicken evenly into the pepper halves.
  • Mix the tomatoes and basil in a bowl, season, and spoon over the chicken.
  • Top with mozzarella and grated cheese, then season with black pepper.
  • Bake for 18 to 20 minutes and serve with cooked peas.