Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Cut off the tops of
Bell Peppers (6)
. Discard inner seeds and membranes. Set aside the tops for serving later.
Step 3
Boil a large pot of water. Cook the whole peppers, uncovered, in boiling water for about 5 minutes, then drain and cool.
Step 4
Once cooled, season the insides of the peppers lightly with
Salt and Pepper (to taste)
.
Step 5
Heat a large saute pan over medium-high heat and add
Oil (1 Tbsp)
. Add
Vidalia Onion (1/2)
and sauté until translucent. Add the
Carrots (1/2 cup)
and
Garlic (1 clove)
to the heated pan and stir.
Step 6
Add the
Tyson® Ground Chicken (1 lb)
and season with
Salt and Pepper (to taste)
. Cook, stirring occasionally, until the chicken is completely browned. While the chicken cooks, you can prep the eggplant.
Step 7
Dip the
Eggplant (1)
rounds in
Egg (1)
then dredge (coat) in
Panko Breadcrumbs (3/4 cup)
.
Step 8
Coat another skillet completely with the
Oil (1/4 cup)
and heat up over medium-high heat. Add eggplant and fry until golden brown over medium-high heat, 3 minutes per side. Remove to cool, then dice up the fried eggplant.
Step 9
Back to the chicken. Once browned, make a well in the center of the pan. Add the
Tomato Paste (2 Tbsp)
and 1/4 cup water. Stir and allow to thicken, then remove from the heat.
Step 10
Now stuff your peppers. Layer
Mozzarella Cheese (2 cups)
on the bottom, then add a layer of diced eggplant. Add the ground chicken, cheese and eggplant, alternating layers. Top each pepper with one last layer of grated mozzarella.
Step 11
Place peppers in a glass baking dish and bake for 10 minutes.
Step 12
Serve warm, with the pepper tops for decoration if desired.
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