Chicken Stuffed Peppers With Mozz

• Stuffing
• 1 pound Course ground chicken breast
• 1 Medium sized Yellow Onion - Diced
• 8 Diced Garlic Cloves
• 1 tablespoon Dried Oregano
• 1/2 tablespoon Fresh Basil - Diced
• 1/4 teaspoon Crushed Red Pepper Flake
• 1/4 teaspoon Cumin Seed
• 1/4 teaspoon Fennel Seed
• 4 ounces Pinot Grigio
• Peppers & Mozz
• 3 Bell Peppers
• 1 pound Fresh Mozzarella

1. - Lightly coat 10-12 inch skillett with olive oil and warm over light medium heatrn- Add dry herbs and garlic / stir and let warm for appoximately 3 minutesrn- Add onion - stir and let warm for approximately 5 minutes (do not burn the garlic or onions)rn- Turn heat to high and add the wine / let go for approximately 3 minutesrn- Add ground chicken / leave heat on highrn- Cook chicken thoroughly / allow to reduce enough to obtain some browning on the chicken then remove from heat and allow to sit while prepping peppers and mozzarella
2. - Preheat oven to 350 degreesrn- Cut peppers in half length-wise / remove seeds and smooth out the inside (do not need to remove all insides veinsrn- Slice Fresh Mozzarella into 6 1/4 inch slices
3. - Massage the Peppers with Olive Oil and pack them with chicken stuffingrn- Place slice of Mozzarella over each stuffed Pepperrn- Place into one inch tall baking dishrn- Place into oven for 10 minutesrn- Remove dish and coverrn- Reduce heat to 300 degrees and let bake for 30 minutesrn- Remove - sprinkle with dried Oregano and Enjoy

stuffing, chicken breast, onion, garlic, oregano, fresh basil, red pepper, cumin, fennel, peppers, bell peppers, mozzarella

Taken from food52.com/recipes/17281-chicken-stuffed-peppers-with-mozz (may not work)