Paleo-Perfect Chicken Cordon Bleu Stuffed Bell Peppers with Garlic Herb Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large bell peppers (assorted colors)
• 12 ounces boneless, skinless chicken breasts
• 4 ounces thinly sliced ham
• 8 slices Swiss cheese
• 2 cups fresh spinach
• 1/2 cup cherry tomatoes, halved
• 1 small red onion, diced
• Salt and pepper, to taste
• Garlic herb sauce: + 1/4 cup olive oil + 3 cloves garlic, minced + 1 tablespoon fresh parsley, chopped + 1 teaspoon fresh thyme leaves + 1 teaspoon lemon zest + Salt and pepper, to taste

Instructions

1. a. Preheat oven to 375°F (190°C). b. Cut the tops off the bell peppers and remove seeds and membranes. c. In a pan over medium heat, cook chicken breasts until no longer pink. Let cool and slice into thin strips. d. Stuff each bell pepper with chicken, ham, Swiss cheese, spinach, cherry tomatoes, red onion, salt, and pepper. e. Make the garlic herb sauce by whisking together olive oil, minced garlic, chopped parsley, thyme leaves, lemon zest, salt, and pepper. f. Place stuffed peppers in a baking dish and pour the garlic herb sauce over them. g. Bake for 25 30 minutes or until peppers are tender. h. Serve hot with a drizzle of additional garlic herb sauce, if desired.

Chef’s Insight

Choosing a variety of colorful bell peppers adds visual appeal and enhances the nutritional value of this dish.

Notes

This dish can be easily customized to suit individual dietary needs and preferences, such as using gluten-free ham or dairy-free cheese.