Italian Stuffed Peppers

My friend Nikki and I went to the Farmer's Market this past weekend and got some yummy looking peppers.  The man told us they were a sweet pepper, so I decided to try and stuff them, roast them, and turn them into an Italian meal with baked chicken...




What you will need...

• 3 large peppers (not sure the exact kind, an almost sweet banana looking pepper?)
• 3 chicken breasts, boneless and skinless
• 1 small can diced tomatoes, drained
• 1/4 cup tomato sauce
• 3 cloves garlic, diced
• 1 onion, 1/2 diced and 1/2 sliced
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup lasagna noodles, diced (I used the wavy edges of leftover cooked noodles)
• 2 tsp Italian seasoning
• 2 tsp oregano
• 2 tsp basil
• 3 tbsp olive oil
• salt and pepper

Preheat oven to 375*.  Cut the top of each pepper off and scrap the inside out.  In a bowl, combine diced tomatoes, 2 cloves garlic, diced onion, lasagna noodles, 1/4 cup mozzarella cheese, 1 tsp of the seasonings, salt and pepper, and 1 tbsp olive oil.  Mix well.  Brush the outside of each pepper with olive oil, stuff each with the mixture, and lay in a baking pan.  I used a bit of foil to help hold the peppers up to keep all the goodies inside.  Sprinkle with salt and pepper.  Brush the chicken breasts with olive oil, place in another baking pan, sprinkle each with salt and pepper, 1 tsp of the seasonings, and then top each with a spoonful or two of the tomato sauce.  Add the garlic and onions on top of that and cover the pan with foil.  Bake both the peppers (top rack) and the chicken (lower to middle rack) for about 1 hour.  When there is about 15 minutes left, cover the chicken with mozzarella, put foil back over the top and continue baking.  The smell in your house will be amazing and the taste, let's just say...Yum-ola!!!

No sides needed:)

This would feed 3 people, or one and a Jeff..hehe!