Loaded Chicken & Veggie Stuffed Peppers

This recipe has won the best weeknight family dinner award. There are so many flavors in this dish and it is honestly not hard to make. I made this for my roommate and I and we have plenty of leftovers! These stuffed peppers are the perfect amount salty, creamy, sweet, and crunchy!

Serves: 3-4

Ingredients:

• 3 Bell Peppers, cut in half

• 2 zucchini, diced

• 1 can corn kernels

• 1 cup cherry tomatoes

• 1 red onion, chopped

• 2 large scallions, chopped

• 1 cup chopped parsley

• 2 tbsp olive oil

• 1 lb ground chicken (you will likely have leftover filling)

• Cheese of choice (we did both goat cheese and parm)

• Fresh lemon squeeze

Method

1. Preheat the oven to 475F and line a baking pan with parchment paper

2. Place the bell peppers open-side down on the baking sheet and drizzle with olive oil. Cook for about 15-20 minutes and then take them out and turn them open side up.

3. In a saucepan, cook the onion until tender; add the zucchini and cook until very soft; add the corn for the last minute.

4. Remove from the heat, and add the tomatoes and parsley. Fold in your cheese, and then scoop the filling into the peppers!

5. Bake again for about 8-10 minutes until the cheese is melted and veggies are cooked.

6. Remove from the oven, top with an extra bit of parsley, cheese, and a fresh squeeze of lemon!