1 cup Elbow pasta
4 Tbsp Oil
1 medium Onion, chopped
1 clove Garlic, finely chopped
2 large Chicken fillets, diced
2 Tbsp Seven Colours Grill SeasoningTM
3 Tbsp Butter
2 Tbsp Flour
2 cups Milk
1 red Bell pepper, top and core removed
1 green Bell pepper, top and core removed
1 yellow Bell pepper, top and core removed
½ cup grated Mozzarella cheese
Cook the pasta as per the packet instructions and set aside.
Preheat the oven to 200 °C.
In a pan, heat 2 Tbsp oil. Add the onion and garlic and fry for a few moments. Add the chicken, season with the Seven Colours Grill SeasoningTM and cook until browned. Set aside.
In a separate pan, melt the butter. Add the flour and stir in. Whisk in the milk until smooth. Add the cooked pasta and chicken. Mix until everything is well coated.
Stuff each pepper with the macaroni mixture. Drizzle with the remaining oil and bake for 15 minutes. Remove from the oven and top with the cheese.
Cover with tinfoil, and bake until the cheese melts.