Baked Bell Peppers Stuffed with Chicken Casserole (with carrots and spinach)

I love peppers! I love bell peppers, jalapeños, and even local wild chili. My husband, on the other hand, hates peppers, even the non-spicy ones. Today, I decided to introduce bell peppers to Y.

Baked bell peppers stuffed with homemade chicken casserole for baby

Ingredients

For the chicken casserole:

1 pc chicken breast fillet, cut into bite-sized cubes

2-3 tbps greek yogurt OR milk

1/4 of a carrot, diced

5-6 leaves of spinach, chopped finely

1 clove of garlic

1/4 of an onion

A dash of cornstarch to make the sauce thick

For the baked bell pepper:

2 pcs yellow bell pepper (you may choose type/color you prefer)

A few strips of cheese (optional)

Procedure

1. Saute your chicken bits in garllic and onion until cooked. Preheat your oven while you are making the casserole.
2. Add the carrot cubes and the spinach, and then add some yogurt/milk (and water if the mixture seems to thick). Simmer for 3-5 minutes until the carrots are soft, and up until you get a delicious-smelling creamy broth.
3. I used full-cream milk for this dish, so I needed to add a dash of cornstarch to make the broth/stock thicker.
4. Set aside this chicken dish, and prepare your bell peppers by cutting the top (lid) part and scooping out the seeds.
5. Add a few strips of cheese inside the bell peppers, and then gradually add the chicken casserole up to the brim of the pepper. Top with a few more strips of cheese as you wish.
6. Put the stuffed peppers inside the oven for at least 5-7 minutes, or until the cheese melts.
7. Serve with rice or quinoa. :)