Servings: 6
Prep Time: 15 minutes
Cook Time: 5-10 minutes

Ingredients:

3 sweet pimento peppers, cut in half and seeded
1 cup (200g) cooked chicken breasts, chopped
1 spring onion
¼ cup red onion, chopped
1 small chilli
1 teaspoon crushed garlic
Himalayan rock salt and pepper to taste
½ cup (125g) fat free cottage cheese
¼ cup (a handful) fresh herbs
¼ cup (small handful) mozzarella cheese, shredded
½ cup button mushrooms, sautéed

Directions:

1Preheat the grill; place peppers on a baking tray and grill for a 3-5 minutes until slightly softened. Don’t turn off the grill.

2Combine the remaining ingredients except for the mushrooms and mozzarella cheese in a mixing bowl. Blend the mixture with a handheld blender until well combined and smooth.

3Spoon the chicken mixture into the pepper boats and top with mushrooms and cheese.

4Place back under the grill until the chicken heats through and the cheese begins to brown.

Notes:

• Gluten-free
• Wheat-free
• Low-fat
• Low carb