Chicken and Gouda Stuffed Sweet Peppers with Asparagus-Broccoli Medley | Ready Chef

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