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