Creamy Chicken, Broccoli, and Gouda Stuffed Peppers

Preheat oven to 350 degrees F.

Slice the tops off of each bell pepper, then cut them in half lengthwise.

Bring a large pot of water, filled to about 3/4, to a boil and add the bell peppers. Blanch for 3 minutes, then immediately submerge them in an ice bath to halt the cooking process and prevent soggy peppers. Remove from the ice bath after they've cooled, pat dry, and set aside.

Submerge the 3 broccoli crowns into the boiling water and blanch for about four minutes or until broccoli is bright green and perfectly tender. Strain broccoli, dip in the ice bath, pat with paper towels, and set aside.

Chop the cooked chicken breast and blanched broccoli into small chunks.

In a large bowl, combine the chopped broccoli, chicken, 1 cup of freshly grated gouda cheese, heavy cream, chopped parsley, red pepper flakes, garlic powder, paprika, and salt.

In a separate small bowl, microwave the butter with the minced garlic for 30 seconds to soften. Add the buttery garlic to the chicken mixture and mix well.

Arrange the peppers on a rimmed baking pan or dish lined with parchment paper. Stuff each pepper half with the chicken and broccoli mixture, and top with the remaining 1/4 cup of gouda cheese.

Bake the stuffed peppers on the center rack for 15-25 minutes, or until they reach your desired level of tenderness. Remove from the oven and broil on high for 1-2 minutes to achieve a golden, bubbly cheese crust.

Garnish with extra parsley and red pepper flakes as desired.