Stuffed Peppers With Chicken Rice

Ingredients

• For the peppers:
• 6 bell peppers (any color), halved and seeded
• 6 tablespoons olive oil
• Kosher salt, to taste
• Black pepper, to taste
• For the stuffing:
• 1 cup basmati or other long-grain white rice (about 3 cups when cooked)
• 1 medium yellow onion, finely chopped
• 2 medium zucchini, diced (about 2 cups when cooked)
• 12 slices (about 2 ½ cups) Boar’s Head FireSmith™ Flame Grilled Chicken Breast, small diced
• ¼ teaspoons dried oregano
• 2 tablespoons fresh parsley, washed and finely minced
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• ½ teaspoons freshly ground black pepper
• Juice of 1 lemon
• 6 slices Boar’s Head Vermont White Cheddar Cheese, small diced
• Sour cream, to garnish

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