Lemon Pepper Chicken-Stuffed Peppers with Broccoli

Steps

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment.
2. Bring the water to a boil in a small pot, stir in the bulgur, cover, take off the heat and let stand 12 minutes; fluff with a fork.
3. While the bulgur soaks, heat one third of the olive oil in a skillet over medium heat and cook the onion 4 minutes until soft, then add the garlic for 30 seconds.
4. Add the ground chicken and cook, breaking it up, until no longer pink, about 6 minutes.
5. Off the heat, stir the bulgur, cherry tomatoes, oregano, lemon zest, half the lemon juice, half the black pepper and half the salt into the chicken to make the filling; fold in the feta.
6. Brush the red bell pepper halves with another third of the olive oil, set them cut side up on one side of the sheet pan and pack the filling into them.
7. Toss the broccoli with the remaining third of the olive oil, the remaining black pepper and the remaining salt and spread it on the other side of the sheet pan.
8. Roast 25 to 30 minutes, until the peppers are tender, the broccoli is browned at the edges and the filling reaches 165°F (74°C) in the center.
9. Drizzle the remaining half of the lemon juice over the peppers and broccoli, scatter with the parsley and serve two pepper halves with broccoli per plate.