Ingredients:

  • 4 large Bell Peppers (mixed colours)
  • 1 Tbsp Olive Oil (for brushing)
  • 1/2 cup Chicken Broth or Water
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Red Pepper Flakes (optional)
  • 2 cups Cooked Chicken Breast, shredded or finely diced
  • 1 (15-oz / 425g) can Cannellini Beans, rinsed and thoroughly drained
  • 1 cup Fresh Spinach, roughly chopped
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Fresh Parsley, chopped
  • Zest of 1 large Lemon
  • 2 Tbsp Fresh Lemon Juice
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Halve the peppers lengthwise, remove seeds and membranes. Blanch them in boiling water for 5 minutes until slightly tender; drain immediately and set aside to cool.
  2. Heat 1 Tbsp olive oil in a skillet over medium heat. Sauté the diced onion until softened (about 5 minutes). Add garlic, oregano, thyme, and pepper flakes; cook for 1 minute until fragrant. Remove from heat.
  3. In a large bowl, combine the sautéed onion/garlic mixture, shredded chicken, drained cannellini beans, chopped spinach, feta, parsley, lemon zest, and lemon juice.
  4. Gently mix everything together. Taste a small amount and season generously with salt and black pepper, remembering the feta contributes saltiness.
  5. Arrange the blanched pepper halves cavity-side up in a baking dish. Brush the edges lightly with olive oil. Divide the filling evenly among the 4 pepper shells, mounding slightly on top.
  6. Pour the 1/2 cup of broth/water into the bottom of the baking dish. Cover the dish tightly with foil. Bake at 375°F (190°C) for 25 minutes.
  7. Remove the foil and bake for another 10–15 minutes, or until the filling is heated through and the edges of the peppers are slightly caramelized.
  8. Let rest for 5 minutes before serving.