A colorful year-round dish that will please the whole family, even the pickiest of eaters!
Total Time
30min
4.0
1 Rating
Author: A Wholesome New World
Servings:
4
Ingredients
•
1
lb
Ground Chicken
•
6
Bell Peppers
•
1/2
Vidalia Onion
, diced
•
1/2
cup
Chopped
Carrots
•
1
clove
Garlic
, minced
•
1
Tbsp
Oil
•
4
Tbsp
Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
Tbsp
Tomato Paste
•
1
Eggland's Best Classic Egg
, whisked
•
1
Small
Eggplant
, thinly sliced
•
3/4
cup
Panko Breadcrumbs
•
2
cups
Grated
Mozzarella Cheese
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Cut off the tops of Bell Peppers (6). Discard inner seeds and membranes. Set aside the tops for serving later.
3.
Boil a large pot of water. Cook the whole peppers, uncovered, in boiling water for about 5 minutes, then drain and cool.
4.
Once cooled season the insides of the peppers lightly with Salt (to taste) and Ground Black Pepper (to taste).
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.
6.
Add the Ground Chicken (1 lb) and season with Salt (to taste) and Ground Black Pepper (to taste). Cook, stirring occasionally until the chicken is completely browned. While the chicken cooks, you can prep the eggplant.
7.
Dip the Eggplant (1) rounds in Eggland's Best Classic Egg (1) then dredge (coat) in Panko Breadcrumbs (3/4 cup).
8.
Coat another skillet completely with the Oil (4 Tbsp) 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.
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.
10.
Now stuff your peppers. Layer Mozzarella Cheese (8 oz) 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.
11.
Place peppers in a glass baking dish and bake for 10 minutes.
12.
Serve warm, with the pepper tops for decoration if desired.
Nutrition Per Serving
CALORIES
609
FAT
40.9 g
PROTEIN
37.5 g
CARBS
24.1 g
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