This recipe looks way more complicated than it really is.  Don’t let it intimidate you!  It’s worth the flavor!

What You Will Need:
4 Bell Peppers (like the yellow and orange ones)
1 Lb of Chicken Breasts (lightly salted and peppered on each side)
1 Onion, Chopped
2 Beefy Tomatoes (literally they are called “beefy” in the store), Chopped
6 Cloves Garlic, Chopped
1/2 Tbsp Thyme
1 Tbsp Dried Basil
3 Tbsp Olive Oil
1/2 Cup Grated Parmesan
4 Slices of Mozzarella, on the thinner side as it will be easier to melt

Slice off tops of peppers, remove the stem from the tops.  I chop up the tops and use them later but you don’t have too if you don’t prefer. Clear out the insides and discard, rinse them and place them in a pot with just enough water to cover them, and bring to a boil.

While the peppers are heating up, heat 1 tbsp olive oil in pan, cook chicken, remove and set aside.  If the peppers are brought to a boil during this part, which they normally are for me, then continue to let them boil for 10 mins, remove from heat, carefully using tongs remove them from water and place bottom down in a glass dish lined with a little olive oil sprinkle a dash of salt in each, set aside.

Heat the other 2 tbsp olive oil, toss in onion, garlic, and chopped pepper tops,  cook for 15 mins until onions and pepper are soft.  While this is cooking your going to chop up the chicken breasts, I would say almost to the point where they have a shredded appearance.

After the 15 mins is up toss in tomatoes lower heat to med, add thyme and basil, cook for 10 mins add back in chopped chicken, mix everything all up and cook for another 30 mins.

Pre-heat oven to 350.

Remove from heat and add a 1/2 cup of parmesan, mix, then stuff each pepper, top each with a slice of mozzarella, cook at 350 for 10 mins until cheese has melted.

Serve and Enjoy xoxoxoxo