Chicken and Fennel Stuffed Peppers
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 2 lbs ground chicken
- 1 stalk fennel, diced
- 2 teaspoons shallots, chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, roughly chopped (2 tsp. if using dried)
- salt and pepper, to taste
- 4 large bell peppers (any color)
Directions
- Preheat the oven to 350F, and mix all ingredients except the peppers in a large bowl.
- Cut the tops from the peppers and remove the seeds and white parts of the flesh. Fill each pepper with the chicken mixture and bake in the oven for about 1 hour (or until juices run clear).
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