Chicken-stuffed peppers with bone broth

Make mealtime deliciously vibrant with these colorful chicken-stuffed peppers with bone broth. Bursting with flavor and boosted with Naked bone broth for added nutrients and protein, this dish is as healthy as it is tasty. Enjoy on their own as a meal, or serve with a light salad.

Ingredients:

• 4 peppers (red, yellow, orange)
• 1 package ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• ⅓ cup rice – pre cooked, half cooked or almost fully cooked
• ½ tbsp garlic powder
• 1 packet Naked bone broth
• Salt and pepper to taste
• 1 jar tomato sauce
• Water
• Shredded mozzarella for topping
• Parsley (optional)

Directions:

1. Mix chicken with onion, garlic, pre-cooked rice, garlic powder, salt, pepper, and bone broth. 
2. Cut the tops off the peppers, stuff with mixture, then put tops back on and place in a tall pot (easiest to use one that can go from stove to oven). 
3. Pour in tomato sauce and water until peppers are ¾ covered.
4. Simmer gently, covered, for about 45 minutes.
5. Remove pepper lids and add shredded mozzarella.
6. Broil until cheese is melted and bubbling (watch carefully so it doesn’t burn).
7. Top with parsley.