Chicken Philly Stuffed Peppers

Ingredients:

• 4 large bell peppers (any color of your choice)
• 1 pound (450g) boneless, skinless chicken breasts, thinly sliced
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 ounces (225g) mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded provolone or mozzarella cheese
• Optional: 1/4 cup sliced jalapeños or banana peppers for a spicy kick
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove the seeds and membranes, and rinse them thoroughly.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken slices, season with salt, pepper, dried oregano, thyme, and paprika. Cook until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set it aside.
4. In the same skillet, add another tablespoon of olive oil and sauté the onion, green bell pepper, red bell pepper, mushrooms, and minced garlic until softened and slightly caramelized.
5. Add the cooked chicken back into the skillet with the vegetables and mix everything together. If you want a spicy version, you can add sliced jalapeños or banana peppers at this stage.
6. Stuff each bell pepper with the chicken and vegetable mixture and place them in a baking dish.
7. Sprinkle shredded provolone or mozzarella cheese on top of each stuffed pepper.
8. Cover the baking dish with aluminum foil and bake for about 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
9. Garnish with fresh parsley or cilantro, if desired, and serve hot.

Nutritional Information (per serving, assuming 4 servings): Please note that the following nutritional information is approximate and may vary based on the specific ingredients and quantities used.

Calories: ~350-400 kcal Protein: ~30-35g Carbohydrates: ~15-20g

• Fiber: ~4-6g
• Sugars: ~8-10g Fat: ~15-20g
• Saturated Fat: ~6-8g
• Unsaturated Fat: ~8-12g Cholesterol: ~70-90mg Sodium: ~500-700mg