Chicken Chimichurri Stuffed Peppers
Yield: 24 stuffed peppers
Time: 35-40 minutes
Ingredients
12 red bell peppers, seeds removed
12 green bell peppers, seeds removed
1 cup olive oil
1 lb. frozen corn kernels, thawed
1 package Zesty Chimichurri Plant-Based Crumbles
10 cups water
½ cup vegetable oil
Plant-based or regular cheese shreds
Preparation
1) Prepare and cook plant-based chicken chimichurri according to instructions, while mixing with corn
2) While filling is in the oven, brush oil on the inside and outside of the peppers and bake at 375˚F for 15 minutes. Let cool.
3) Fill each hollowed out bell pepper with 4-6 ounces chimichurri and corn mixture
4) Top with cheese and bake for 10-12 minutes
