Chicken and Fennel Stuffed Peppers |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
You can use any color of bell pepper you like for these. I like to use a variety all at once. Not only do people get to select their preference, but the different colors also look great on a serving platter, garnished with some fresh parsley. 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:
1. Preheat the oven to 350F, and mix all ingredients except the peppers in a large bowl.
2. 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).
|
|