Corn and Chicken Stuffed Peppers with Herbs and Tomato

Colorful bell peppers stuffed with a savory mixture of chicken, corn, and herbs, topped with tomato paste and baked to perfection for a hearty gluten-free dinner.

Ingredients

• 300g, cooked and shredded Chicken
• 1 cup Corn
• 2 large, any color Bell Peppers
• 1/2 medium, finely chopped Onion
• 2 cloves, minced Garlic
• 1/2 cup Tomato Sauce
• 1 tsp Italian Seasoning
• 2 tbsp, chopped Fresh Parsley
• 2 tbsp Olive Oil
• 2 tbsp Tomato Paste
• To taste Salt and Black Pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut bell peppers in half lengthwise and remove seeds. Drizzle with 1 tbsp olive oil and bake for 15 minutes.
3. While peppers are baking, heat remaining olive oil in a skillet over medium heat.
4. Add chopped onion and cook until softened (about 5 minutes). Add minced garlic and cook until fragrant (about 30 seconds).
5. Stir in cooked chicken, corn, 1 tbsp tomato paste, 1/4 cup tomato sauce, Italian seasoning, parsley, salt, and black pepper. Mix well.
6. Remove peppers from oven and fill each half generously with the chicken mixture.
7. Top each pepper half with remaining tomato sauce and spread the remaining tomato paste on top.
8. Return to oven and bake for another 25 minutes, or until peppers are tender and the filling is heated through and slightly browned.
9. Serve hot.

Cuisine: Italian

Suitability: gluten-free,dairy-free

Prep Time: 22 mins

Cook Time: 40 mins

Serving Size: 2

Meal Type: dinner