Chicken Cordon Bleu Stuffed Peppers

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Cook the quinoa according to package instructions and set aside.

3. 3

   Cut the tops off the bell peppers and remove the seeds and membranes.

4. 4

   In a bowl, mix the grilled chicken breast, lean ham, Swiss cheese, cooked quinoa, and tomato sauce until well combined.

5. 5

   Stuff each bell pepper with the chicken mixture, pressing down gently to pack it in.

6. 6

   Place the stuffed peppers in a baking dish and cover with foil.

7. 7

   Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

8. 8

   Remove the foil and bake for an additional 5 minutes to allow the tops to brown slightly.

9. 9

   Remove from the oven and let cool slightly before serving.