Healthy chicken-stuffed peppers

• 4 medium yellow peppers
• 3 medium chicken breasts
• 1 small red pepper
• 1 medium aubergine
• 2 medium onions
• 1/2 glass of water

1. Cut the breasts in dices season it with salt and pepper and cook it with a bit of oil.
2. Do not let turn gold.
3. Peel and chop the aubergine, put it on a siever and salt it so it loses its bitterness.
4. Pre-heat oven to 230C.
5. Chop the red pepper and cut the onions julienne-style and cook them in a pan with oil.
6. When the onion is translucid add the aubergine and the glass of water.
7. Blend the chicken and set aside.
8. Boil the yellow peppers for 5-6 minutes.
9. Do not cut them in any way.
10. Dry the peppers, remove the top part, hook your fingers inside and pull the seeds out.
11. Put a layer of chicken (press it gently with your finger tips) then one of of vegetables and another one fo chicken to th top.
12. Grate some cheese.
13. Put around a teaspoon of the vegetables on top (and the middle) of the peppers and cover the rest of the top with the cheese.
14. Grease a deep glass tray with oil, put the pepper and put in the over until cooked to your taste.

yellow peppers, chicken breasts, red pepper, aubergine, onions, glass

Taken from cookpad.com/us/recipes/363314-healthy-chicken-stuffed-peppers (may not work)