Stuffed Bell Peppers with Chicken and Veggies

1.Preheat your oven to 190°C (375°F).

2.Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.

3.Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

4.Add the minced garlic and cook for another 1 minute until fragrant.

5.Add the diced chicken breast to the skillet. Season with salt, pepper, and dried Italian herbs if using. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.

6.In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until they release their moisture and start to brown.

7.Reduce the heat to low and stir in the crème fraîche, mixing well to create a creamy mushroom sauce. Cook for 2 minutes, then remove from heat.

8.In a mixing bowl, combine the cooked chicken and mushroom mixture with the diced tomatoes. Adjust seasoning with salt and pepper as needed.

9.Drizzle the remaining 1 tablespoon of olive oil lightly over the inside of each bell pepper to prevent sticking.

10.Fill each bell pepper generously with the chicken and vegetable mixture, pressing down slightly to pack the filling.

11.Top each stuffed pepper with shredded or sliced mozzarella cheese.

12.Place the stuffed peppers upright in a baking dish. Cover loosely with aluminum foil.

13.Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.

14.Remove from the oven and let cool for 5 minutes before serving.

15.Garnish with freshly chopped parsley and serve warm.