Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
3/4 pound boneless, skinless chicken breasts, cubed and sprinkled with 1/4 teaspoon salt
2 cups sliced mushrooms
1/2 cup coarsely chopped red onion
1/4 teaspoon salt
One 14-ounce can diced tomatoes with Italian seasoning
1/4 cup tomato paste
1 tablespoon balsamic vinegar
1/2 tablespoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
2 tablespoons minced fresh basil
2 large red, orange, yellow or green bell peppers, halved vertically and deseeded
Directions
Bring olive oil to medium-high heat in a large skillet. Add garlic and cook for one minutes, until fragrant. Stir in chicken and cook 5 to 6 minutes, until no longer pink in the middle.
Add mushrooms, red onion and salt, cooking for 5 minutes until softened. Stir in remaining ingredients (except peppers) and cook for 10 minutes, until sauce has slightly thickened and flavors have come together. Taste and adjust salt as needed.
Add bell peppers to middle of skillet and cover, then cook for 10 to 12 minutes until peppers are softened. Spoon filling into each half and serve
Notes
From http://www.cooking.com/recipes-and-more/recipes/paleo-italian-chicken-stuffed-peppers-recipe. Have not yet tried - found this one on the internet and marked it for future reference.
