Pesto Chicken Stuffed Peppers

  • 26 Feb - 04 Mar, 2022
  • Mag The Weekly
  • Cookery

Ingredients

· 6 red, orange, or yellow bell peppers

· 2 chicken breast, cooked and shredded

· 1 ½ cup mozzarella cheese, divided and shredded

· 1 cup cooked quinoa

· 1 (6.25 oz) jar of pesto

Method

Turn on broiler to high. Place bell peppers under broiler and broil from five minutes on each side until skin blisters and begins to turn black. Remove peppers from oven, set aside. Preheat oven to 350 degrees. In a medium size mixing bowl combine the shredded chicken with one cup shredded cheese, the pesto and the quinoa and toss to coat. Once peppers are cool enough to handle, slice in half and remove membranes and seeds. Add a heaping 1/4 cup of the chicken mixture to each pepper and top with cheese. Bake for 10 minutes. Serve immediately.

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