Name: Stuffed Bell Peppers with Chicken, Asparagus and Fresh Mozzarella
Ingredients: 4 large yellow or orange bell peppers, 1/4 inch trimmed off tops, cores and seeds discarded; 3 tablespoons olive oil, divided; 1/2 medium red onion, chopped fine; 6 oz (about 8 stalks) asparagus, cleaned, trimmed and cut into 1/4-inch slices; 2 cloves garlic, minced; 4 roma tomatoes, diced; 6 oz fresh mozzarella cheese, cut into 1/4-inch cubes; 2 cups cooked white or brown rice; 2 boneless skinless chicken breasts; 1 cup chicken stock, divided; Juice from one lemon; 1 tablespoon fresh dill, minced; salt and pepper

Ingredients

4 large yellow or orange bell peppers, 1/4 inch trimmed off tops, cores and seeds discarded
3 tablespoons olive oil, divided
1/2 medium red onion, chopped fine
6 oz (about 8 stalks) asparagus, cleaned, trimmed and cut into 1/4-inch slices
2 cloves garlic, minced
4 roma tomatoes, diced
6 oz fresh mozzarella cheese, cut into 1/4-inch cubes
2 cups cooked white or brown rice
2 boneless skinless chicken breasts
1 cup chicken stock, divided
Juice from one lemon
1 tablespoon fresh dill, minced
salt and pepper

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Instructions

Preheat oven to 375F degrees.
In a large saute pan, heat 2 tablespoons olive oil over medium heat. Add red onion and asparagus and saute for 4-5 minutes. Add minced garlic and cook 1 minute more.
Remove from heat and transfer asparagus/onion mixture into a bowl.
In the same pan you cooked the vegetables in, return to stove and heat 1 tablespoon olive oil over medium heat. Add chicken breasts. Season them liberally with salt and pepper. Cook 4-5 minutes per side until browned and cooked through.
Transfer chicken to cutting board and dice into bite size pieces. Put pan back on burner and turn to medium-high. Add 1/2 chicken stock to pan and scrape up any brown bits in bottom of pan. Turn heat off.
Back into the pan, add asparagus/onion mixture, diced chicken, cooked rice, diced roma tomatoes, mozzarella cheese, lemon juice, and fresh dill. Season with salt and pepper.
Place peppers cut-side up in a baking dish. Divide filling evenly among peppers. Pour remaining 1/2 cup chicken stock into base of baking dish. Cover peppers with foil and bake until filling is heated through, 25 to 30 minutes.
Remove peppers from oven and remove the foil. Turn oven to broil. Put peppers back into oven for 3-5 minutes until tops of peppers are browned. Serve immediately.

Notes

*If the peppers are small or medium in size, this might fill five or even six peppers.