Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 8 garlic cloves, grated
- 2 tbsp ketchup
- 2 tsp chilli flakes
- 6 basil leaves, finely chopped
- 800g can tomato purée
- Chilli flakes, to taste
- 1 1/2 cups shredded parmesan, divided
- 1 tbsp freshly chopped parsley
- Salt & pepper, to taste
- Breaded chicken, diced
- 3 bell peppers, halved & deseededSwanson Chicken Broth
Instructions
- To make the marinara sauce: Heat olive oil in a deep pot over medium heat. Add onion and garlic and stir for roughly 5 minutes. Add tomato ketchup and chilli flakes and cook for another minute. Add tomato purée and basil leaves; bring to a simmer. Cover pot with a lid and cook for 40-50 minutes on low heat.
- Preheat oven to 200ºC.
- In the meantime, in a large bowl – combine the marinara sauce, 1 cup parmesan and parsley. Season with salt, pepper & chilli flakes, to taste. Stir until combined, then gently fold in chicken.
- Spoon mixture into halved bell peppers and sprinkle with remaining 1/2 cup parmesan.
- Bake until peppers are tender, for roughly 40 minutes.
- Garnish with parsley, remaining 1/2 cup parmesan and dig into cheesy, saucy perfection.
Gouda Together 