Creado con IA
Chicken Cordon Bleu Stuffed Bell Peppers
50 min 508 kcal por ración Fácil
Ingredientes
4 Raciones
- Large bell peppers4 peppers
- Cooked skinless chicken breast, diced400 g
- Diced ham150 g
- Cooked quinoa360 g
- Shredded Swiss cheese84 g
- Plain low-fat Greek yogurt200 g
- Dijon mustard1 tablespoon
- Panko breadcrumbs30 g
- Olive oil1 teaspoon
Preparación
- 1
Preheat the oven to 190°C (375°F). Lightly grease a baking dish with part of the olive oil.
- 2
Cut the bell peppers in half lengthwise, then remove the seeds and membranes. Arrange the pepper halves cut-side up in the prepared baking dish.
- 3
Cover the dish with foil and bake the empty pepper halves for 15 minutes to begin softening them.
- 4
Meanwhile, combine the diced chicken, ham, cooked quinoa, Greek yogurt, Dijon mustard, and about two-thirds of the shredded Swiss cheese in a large bowl. Mix until evenly coated.
- 5
Remove the peppers from the oven and carefully drain any liquid that has collected inside them.
- 6
Divide the chicken and quinoa mixture evenly among the pepper halves. Sprinkle the remaining Swiss cheese over the filling.
- 7
Combine the panko breadcrumbs with the remaining olive oil, then sprinkle the mixture evenly over the stuffed peppers.
- 8
Return the dish to the oven, uncovered, and bake for 20–25 minutes, until the peppers are tender and the filling is hot.
