Ingredients
4 large bell peppers (assorted colors)
1 lb boneless, skinless chicken breast (about 16 oz)
1/4 cup pesto (alcohol-free, olive oil based)
1 cup shredded mozzarella cheese (halal-certified)
1/4 cup grated Parmesan cheese (alcohol-free)
2 cloves garlic (minced)
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Cut bell peppers in half and remove seeds/stems
Place in a baking dish with water in the bottom
In a skillet, cook chicken over medium heat until no longer pink
Stir in garlic, pesto, Italian seasoning, salt, and pepper
Reduce heat, add mozzarella and Parmesan cheese until slightly melted
Spoon chicken mixture into bell pepper halves
Cover with foil and bake for 25 minutes
Notes
Use any color bell peppers for variety
Add finely chopped spinach or zucchini for extra veggies
If mozzarella isn’t available, substitute with halal feta or ricotta
Leftovers keep for 3-4 days in airtight containers
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Meals
- Method: Baking
- Cuisine: American-Italian
- Diet: High Protein
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg