Chicken & Broccoli Stuffed Bell Peppers

Serving size: 5

Prep Time: 5 minutes

Cook Time: 45 minutes

FREE OF: gluten, dairy, soy, coconut, banana, seeds, lime, fish, cauliflower, peanut, hazelnut, apples, grains

Ingredients:

• 1lb chicken diced small

• 1/4 cup minced shallot

• 2 tsp kosher salt

• 1 tsp garlic powder

• 1/2 tsp black pepper

• 5 large bell peppers

• 1/2 lb broccoli

• 1/2 cup Follow Your Heart Mozzarella

• 1 cup dairy free/vegan cream cheese (we use KiteHill)

• 1 cup extra creamy almond milk (Silk brand, you can use any though)

• 2 Tbsp olive oil

Instructions:

1. Preheat oven to 350 degrees

2. Cut tops off of peppers and de-heart

3. Mince shallot and dice chicken

4. Place bell peppers in the oven for 25 minutes

5. While bell peppers cook, heat olive oil in a large skillet

6. Add shallots and cook until aromatic

7. Add chicken and season with salt, pepper, and garlic

8. Cook until chicken is cooked through

9. Add broccoli and cook until tender

10. Add almond milk and bring to a boil

11. Add mozzarella and, cream cheese and let melt

12. Fill the bell peppers and cook for 15 minutes in the oven

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Story behind the recipe:

Do you ever feel like you're having too much carbs or maybe you just want something a little more healthy? This is the one for you. At some point, sometimes you realize you've been having carbs with every meal and you think... maaaayyyybbee I should take a break, but everything that doesn't have carbs sounds gross. So then you avoid doing the right thing, but this isn't a boring and gross recipe.

This has so much flavor and feels like comfort food. It has a creamy texture, which you can sub any kind of nut milk products for whatever it is you can have. There's flax, hemp, oat, cashew, etc. If you can't find a milk product you can have, don't forget to check Amazon and then you can make this recipe later when you get your order.

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