4 bell peppers
2 Cups cooked chicken, chopped
¼ cup goat cheese, crumbled
½ Cup frozen bell pepper and onion mix
2 teaspoons Vegetable oil
1 bunch Kale, chopped
1 garlic, minced
2 slices Havarti cheese, halved
Salt, cayenne pepper


  1. Heat the oven to 220°C
  2. Saute the pepper and onion mix on oil over medium heat for 7 to 10 minutes – until the onions are transparent.
  3. Mix the chicken, kale, goat cheese, garlic, pepper and salt with the onion mix in a bowl. Once mixed thoroughly, use a spoon to fill the bell peppers to overflowing.
  4. Place the peppers carefully in a casserole dish.
  5. Bake peppers for 30 to 40 minutes – until soft. Once soft, top the peppers with Havarti cheese and cook for 5 minutes – until the cheese melts.