Healthy chicken-stuffed peppers

1. 1

   Cut the breasts in dices season it with salt and pepper and cook it with a bit of oil.

2. 2

   Do not let turn gold.

3. 3

   Peel and chop the aubergine, put it on a siever and salt it so it loses its bitterness.

4. 4

   Pre-heat oven to 230C.

5. 5

   Chop the red pepper and cut the onions julienne-style and cook them in a pan with oil.

6. 6

   When the onion is translucid add the aubergine and the glass of water.

7. 7

   Blend the chicken and set aside.

8. 8

   Boil the yellow peppers for 5-6 minutes.

9. 9

   Do not cut them in any way.

10. 10

    Dry the peppers, remove the top part, hook your fingers inside and pull the seeds out.

11. 11

    Put a layer of chicken (press it gently with your finger tips) then one of of vegetables and another one fo chicken to th top.

12. 12

    Grate some cheese.

13. 13

    Put around a teaspoon of the vegetables on top (and the middle) of the peppers and cover the rest of the top with the cheese.

14. 14

    Grease a deep glass tray with oil, put the pepper and put in the over until cooked to your taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.