Caprese Chicken Stuffed Peppers


  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • 1 tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. cherry tomatoes, halved
  • 2 1/2 c. shredded mozzarella, divided
  • 3/4 c. ricotta
  • 1/3 c. shredded fresh basil, plus more for garnish
  • 2 cloves garlic, minced
  • 4 bell peppers, halved (seeds removed)
  • 1/2 c. low-sodium chicken broth
  • Balsamic glaze, for drizzling

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