Cheesy chicken

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From I Can Cook

These stuffed peppers are a cinch to make and are a great use for leftover chicken. Try cooking them with the kids.

Method

Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchment. Brush the parchment all over with a little oil.
Place the pepper halves onto the baking tray, cut sides facing upwards.
Divide the cooked chicken equally between the pepper halves.
In a bowl, mix together the cherry tomatoes and basil. Season, to taste, with a little freshly ground black pepper. Spoon the mixture into the pepper halves.
Divide the mozzarella equally between the two pepper halves, then sprinkle over the grated cheddar or parmesan and season, to taste, with freshly ground black pepper.
Bake the stuffed peppers in the oven for 18-20 minutes, or until the flesh is completely cooked through. Serve with freshly cooked peas.

2 basil leaves, torn

2 cherry tomatoes, chopped

1 red pepper, stalk and seeds removed, cut in half

pinch freshly ground black pepper

vegetable oil, for greasing

25g/1oz mozzarella, chopped

1 tbsp grated cheddar or parmesan

50g/2oz cooked leftover chicken

peas, to serve

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!