Category: Main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 2 sweet peppers, halved and seeds removed
- 1 cup cooked chicken, shredded
- 1/2 cup gouda, grated
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup broccoli, cut into small florets
- 1 red onion, finely diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon balsamic vinegar
Directions
Preheat the oven to 375°F.
In a mixing bowl, combine the shredded cooked chicken, grated gouda, half of the diced red onion, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Stuff each halved sweet pepper with the chicken and gouda mixture, pressing lightly to compact the filling.
Place the stuffed sweet peppers on a baking sheet.
In the same mixing bowl, toss the asparagus pieces, broccoli florets, and the remaining diced red onion with olive oil, balsamic vinegar, and a pinch of salt and black pepper.
Spread the asparagus-broccoli medley around the stuffed sweet peppers on the baking sheet.
Bake in the preheated oven for 30 minutes, or until the vegetables are tender and the peppers are slightly charred on the edges.
Serve the chicken and gouda stuffed sweet peppers alongside the roasted asparagus-broccoli medley.
Ingredients
- 2 sweet peppers, halved and seeds removed
- 1 cup cooked chicken, shredded
- 1/2 cup gouda, grated
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup broccoli, cut into small florets
- 1 red onion, finely diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon balsamic vinegar
Category: Main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start generating your own personalized recipes!
Directions
Preheat the oven to 375°F.
In a mixing bowl, combine the shredded cooked chicken, grated gouda, half of the diced red onion, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Stuff each halved sweet pepper with the chicken and gouda mixture, pressing lightly to compact the filling.
Place the stuffed sweet peppers on a baking sheet.
In the same mixing bowl, toss the asparagus pieces, broccoli florets, and the remaining diced red onion with olive oil, balsamic vinegar, and a pinch of salt and black pepper.
Spread the asparagus-broccoli medley around the stuffed sweet peppers on the baking sheet.
Bake in the preheated oven for 30 minutes, or until the vegetables are tender and the peppers are slightly charred on the edges.
Serve the chicken and gouda stuffed sweet peppers alongside the roasted asparagus-broccoli medley.
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