Stuffed Bell Pepper


2 red bell peppers

1 tsp olive or avocado oil

½ red onion, diced

2 chicken breasts, diced

½ cup chopped mushrooms

½ cup chicken stock

Salt, pepper and mixed herbs

1 wheel of feta

½ avocado, sliced

½ cup cous-cous

4 pitted olives, sliced into pieces



  1. Pre-heat oven to 180 C
  2. Cut the tops off of the bell peppers (to create a lid), and de-seed
  3. On the stove, gently fry the onion, chicken and mushrooms together for about 7 minutes – adding salt, pepper and herbs at the beginning
  4. Towards the end, add the chicken stock. Simmer for another 3 minutes in order for the flavor to develop
  5. Once done, remove from heat and place into a mixing bowl
  6. Add the feta, avocado, cous-cous and olives to the chicken mixture, and mix well
  7. Place the bell peppers into an oven-proof dish, and scoop the chicken mixture into the peppers until they are full
  8. Place the lids in together with the peppers, but not on top of the pepper, so that the lid remains open
  9. Cook in oven for 30 minutes, until peppers are soft
  10. Remove, and serve with the lid


You could also add some extra cheese about 10 minutes before the end, to have the melted cheese on top