These Chicken Stuffed Bell Peppers make dinner look easy and clean up a breeze.
With ingredients you may already have in your pantry and freezer, the only thing you’ll need to add to this week’s shopping list are four bell peppers (preferably multicolor) and you’ll be good to go.
In this episode of FIXATE Autumn Calabrese and her brother, chef Bobby Calabrese, demonstrate the simplicity of this recipe’s execution and offer a few time-saving tips that make the dish even easier prepare.
Short on time this week? Meal prep some ground chicken in advance, or grab a package of pre-cooked shredded chicken or a rotisserie chicken, and you can eliminate having to cube your uncooked chicken.
This recipe makes a filling lunch (eat it hot or cold) or a hearty dinner, with a ½ cup of delicious Southwest-style chicken and black bean stuffing per pepper and two stuffed peppers per serving, this hearty recipe is sure to keep you satisfied.