jar of lemons

Chicken & Rice Stuffed Peppers

Saute a diced shallot, garlic, and chopped broccoli with olive oil in a non-stick pan.

Add in shredded chicken, cooked rice, seasoning, and half of the cheese. Stir in 1/2 cup to 3/4 cup water or chicken broth.

Fill each pepper half. Cover and bake.

Top with crumbled crackers and fresh parsley!

Serve & enjoy!

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