Chicken and Fennel Stuffed Peppers

• 2 lbs ground chicken
• 1 stalk fennel, diced
• 2 teaspoons shallots, chopped
• 4 garlic cloves, minced
• 2 tablespoons fresh parsley, roughly chopped (2 tsp. if using dried)
• salt and pepper, to taste
• 4 large bell peppers (any color)

1. Preheat the oven to 350F, and mix all ingredients except the peppers in a large bowl.
2. Cut the tops from the peppers and remove the seeds and white parts of the flesh.
3. Fill each pepper with the chicken mixture and bake in the oven for about 1 hour (or until juices run clear).

ground chicken, stalk fennel, shallots, garlic, fresh parsley, salt, bell peppers

Taken from www.food.com/recipe/chicken-and-fennel-stuffed-peppers-433895 (may not work)