Chicken Philly Cheesesteak Stuffed Peppers.

Yield: 1

Filling

• Chicken Breast (Sliced)             1 each                          

• Salt                                               ½ tsp

• Pepper                                         ½ tsp

• Granulated Garlic                      ½ tbsp

• Onion Powder                            1 tsp

• Chili Powder                               1 tsp

• Avocado Oil                               Dash

• Cremini Mushrooms                1 cup

• Vegan Mozzarella                     1 cup

• Quinoa (Cooked)                      ½ cup

   

• Red Bell Pepper                       1 each

1. Preheat Oven to 400 degrees.

2. Bring a pot of salted water to boil.

3. Heat pan to medium heat, add avocado oil to the pan and sauté sliced chicken breast.

4. Add seasoning, and mushroom to the pan. Cook chicken till fully cooked and mushrooms are tender.

5. Set chicken and mushroom aside. Once water is boiling, add the halved pepper in the water to blanch for 2 minutes. Once blanched place on a greased sheet pan to begin assembling. 

6. Add half of the mozzarella into the bottom of the peppers, then all the cooked quinoa divided between the two peppers.

7. Add the chicken and mushroom mix on top of the quinoa, then cover the top with the remaining mozzarella. 

8. Bake for 15 minutes on 400 degrees till cheese is melted. 

9. Enjoy!