Chicken Stuffed Bell Peppers

RECIPE

1 tablespoon extra-virgin olive oil

5 cloves garlic, minced

1/2 yellow onion, finely diced

1/2 jalapeno pepper, seeded and finely diced

Handful of fresh basil, chopped

1 tablespoon fresh oregano chopped

2 tablespoons chopped fresh flat-leaf parsley

1/2 cup diced pancetta (about 4 ounces)

1 pound ground chicken

1 teaspoon granulated garlic

2 teaspoons sea salt

4 baby bella mushrooms, finely chopped

8 roma tomatoes, cut into small dice

4 red bell peppers, halved vertically, cored, and seeded

DIRECTIONS

Preheat the oven to 375 degrees.

Heat the oil in a large saute pan over medium-high heat. Add the garlic, onion, jalapeno, 2 tablespoons of basil, oregano, oregano, and parsley and saute until the veggies are soft, about 4 minutes. Remove the veggies to a bowl. Add the pancetta to the pan and cook over medium heat until it’s crispy, about 10 minutes. Add the chicken, season with the granulated garlic and salt, and cook until the chicken is browned and cooked through, about 8 minutes, breaking it up so that it cooks evenly. Add the mushrooms, tomatoes, and cooked veggies and simmer until the tomatoes are soft and broken down, about 8 minutes. Place the bell pepper halves on a rimmed baking sheet and divide the stuffing among them. Bake for 40 to 45 minutes, until the peppers are soft. Garnish with the remaining basil.