BEST STUFFED PEPPERS HEALTHY RECIPES

Steps:

• Preheat oven to 400°. Place bell peppers cut side up on a large baking sheet and drizzle all over with olive oil, then season with salt and pepper.
• In a large skillet over medium heat, melt butter. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
• Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.
• Divide chicken mixture between pepper halves. Top with Gouda and bake until cheese is melted and peppers are crisp-tender, 20 to 25 minutes.
• Drizzle each stuffed pepper with ranch dressing and sprinkle with chives.

Steps:

• Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
• While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
• Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.