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1. Heat the oven to 200°C (400°F). Slice the bell peppers in half lengthwise through the stem, remove the seeds and ribs, and arrange cut-side up in a baking dish. Brush lightly with a little of the olive oil, season with salt, and bake for 10 minutes to start softening.
4 piece large bell peppers (red or yellow),
0.5 tbsp olive oil,
salt
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2. Toss the diced chicken thighs with the Cajun seasoning, smoked paprika, thyme, salt, and black pepper. Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes until browned and cooked through. Transfer to a bowl.
1.5 lb boneless skinless chicken thighs, diced small,
0.5 tbsp olive oil,
1.5 tbsp Cajun seasoning,
1 tsp smoked paprika,
0.5 tsp dried thyme,
salt,
black pepper
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3. In the same skillet over medium heat, sauté the onion and celery for 4 minutes until soft. Add the garlic and cook 30 seconds, then add the spinach and chicken broth and stir until the spinach wilts and most of the liquid evaporates, about 2-3 minutes.
1 piece yellow onion, finely diced,
2 piece celery stalks, finely diced,
3 clove garlic cloves, minced,
5 oz fresh baby spinach, roughly chopped,
0.2 cup chicken broth
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4. Return the chicken to the skillet, remove from the heat, and stir in the cream cheese, hot sauce, and two-thirds of the cheddar until creamy and cohesive. Taste and adjust the seasoning.
2 oz cream cheese, softened,
4.0 oz sharp cheddar cheese, freshly grated,
1 tsp hot sauce
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5. Spoon the filling generously into the par-baked pepper halves, mounding it slightly. Top with the remaining cheddar.
2.0 oz sharp cheddar cheese, freshly grated
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6. Bake at 200°C (400°F) for 20-25 minutes until the peppers are tender and the cheese is bubbling and golden. Rest 5 minutes, then garnish with parsley.
2 tbsp fresh parsley, chopped (garnish)
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7. For meal prep, cool completely, then store in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave for 2-3 minutes or in a 180°C (350°F) oven for 15 minutes.
