Philly Chicken Stuffed Peppers
1 large bell pepper
2 chicken tenderloins, cooked and cubed
1 cup mozzarella cheese
1/2 of a large yellow onion
salt and pepper to taste
Cut bell pepper in half. In a cast iron skillet, place about 1/2 tbsp vegetable and turn on medium heat. Sear the bell pepper halves on both sides. Cook them for about 5 minutes per side, just enough to begin breaking the pepper down.
Remove peppers from heat and let them cool. Preheat oven to 350 degrees.
Dice onion and saute in the skillet until they begin to caramelize.
Evenly place chicken in both halves of the bottom of the peppers. Stack the sauteed onions on top of the chicken and then evenly place the cheese. Stack in this order twice until the cheese should be on the top.
Place in the oven and cook for 20 minutes, or until the top is nice and brown.