Title: Romero Pepper with Chicken Stuffing
Categories: Ready stead, Emp
Yield: 2 servings

1 Chicken thigh; skin and bone
; removed
75 g Bread; crusts removed
1 Handful basil
1 Handful parsley
2 tb Olive oil
25 g Parmesan; finely grated

1 Finely chop the chicken. In a food processor blend the chicken, bread,
basil, parsley and olive oil to make the stuffing mixture.

2 Cut the pepper in half lengthways and scoop out the inside. Fill the
pepper with the stuffing and place on a baking sheet. Sprinkle over the
parmesan and bake in the oven for 10-12 minutes.

Converted by MC_Buster.

Per serving: 335 Calories (kcal); 22g Total Fat; (59% calories from fat);
12g Protein; 22g Carbohydrate; 40mg Cholesterol; 255mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.