Recipe Image Ingredients 6 large colorful bell peppers, tops cut off 1 Tbsp. olive oil or vegetable oil of choice 1/2 cup red onion, chopped 1 Tbsp. garlic, minced 2 celery stalks, 6", diced 1 carrot, 6", diced 1 zucchini, 6", diced 1 lb. ground chicken 1/4 tsp. sea salt, or to taste 1/8 tsp. black pepper, or to taste 1 cup cherry tomatoes, sliced in half 2 ripe, avocados, peeled, seeded and cut in small cubes Source California Avocado Serving Serves 6. One bell pepper per serving. Time 60 minutes Directions Preheat oven to 350 degrees F. Heat oil in a large pot over medium heat. When hot, add onion and garlic. Sauté for 2 minutes. Add celery, carrots, and zucchini. Cook for 3 minutes. Add ground chicken to pot and mix well. Cook for 6 minutes. Add salt and pepper. Add the cherry tomatoes and avocados and mix well. Divide ground chicken mixture among bell peppers. Line up bell peppers on a rimmed baking pan and cover with aluminum foil. Bake for 30 minutes. Remove pan from oven and carefully remove aluminum foil. Place back in the oven and cook for another 10 minutes or until peppers are tender.Variations For a vegetarian version, use beans or lentils instead of ground meat. Find More Recipes From https://eatfresh.org/recipe?search_api_recipe_views_fulltext=peppers&utm_source…
