Chicken and Gouda Stuffed Sweet Peppers with Asparagus-Broccoli Medley
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Cutting board
- Chef's knife
- Grater
- Measuring spoon
- Measuring cup
- Spoon
- Kitchen towel
Ingredients
- 2 sweet peppers, halved and seeds removed
- 1 cup cooked chicken, shredded
- 1/2 cup gouda, grated
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup broccoli, cut into small florets
- 1 red onion, finely diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon balsamic vinegar
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