Chicken Stuffed Peppers
2 lbs. ground chicken
2 tbs. chopped parsley
4 cloves chopped garlic
1 tsp. chopped shallot
1 stalk diced fennel
Salt and pepper to taste
4 large bell peppers
- In a large bowl combine chicken and parsley, garlic, shallot, fennel, salt and pepper until just blended.
- Remove tops from peppers and clean out the seeds. Fill each pepper with chicken mixture.
- Bake at 350°F for 1 hr. or until juices run clear.
