Okay, so this is my FLASH back FRIDAY post. While making this dish ALL I could do was think about 2010 when my husband and I traveled to Greece. This dish was inspired by many of the things we ate. One of them being a roasted red bell pepper STUFFED with goat’s milk feta and grilled. IT.WAS.AMAZING! The other night I stuffed it with chicken and sprinkled with marinara and feta.
What you need:
Red bell peppers
First cut the bell pepper in half, place the chicken in the bell pepper, sprinkle with oregano, basil and a pinch of S&P. Bake at 350 for 20-30 min or until chicken is cooked through.
Pour about 4 tbsp of marinara on top once chicken is cooked. Finally sprinkle the cheese on top and broil till golden brown on the cheese.
We roasted brussel sprouts, mushrooms, and red potato as a side dish.
Naturally Nolan wanted in on the plate photos. Side note, he loves mustard…
And for some flash back Friday Greece photos….