1 onion chopped
2 garlic cloves minced
250 gm chicken breast cut into bite-size pieces
2 teaspoons red chilli powder (optional)
1 teaspoon jeera
2 tbsp grated cheese
salt and pepper, to taste
3 bell peppers
1 tablespoon olive oil
Preheat oven to 375°F.
Prepare the bell peppers by cutting them in half lengthwise and removing the seeds.
Set aside in a baking dish.
Heat olive oil in a large skillet over medium heat.
Add onions and saute until they start to soften (2-3 minutes).
Add garlic, chicken, chili powder, and cumin, and season with salt and pepper.
Cook, stirring occasionally, until the chicken is tender (5-7 minutes).
Fill cooked chicken in the capsicum.
Place stuffed capsicum in the baking dish and cover with foil.
Bake until peppers are softened, about 20 minutes.
Remove from oven, sprinkle with shredded cheese, and return to oven to bake until cheese is melted, about 5 more minutes.