5-Ingredient Pesto Chicken Stuffed Peppers

Charred bell peppers, shredded chicken, herb pesto, cooked quinoa, and melty cheese. A quick and easy 5-ingredient weeknight dinner – it’s packed with flavor and it’s healthy, too!

pesto chicken stuffed peppers

Are you ready for this? A five ingredient , YES, five ingredient, quick, easy, delicious dinner.

School is right around the corner and we are all about quick, easy, delicious dinners. Most important of the three being delicious, closely followed by quick and easy.

Not only are these stuffed peppers delicious, but they are so unbelievably easy and only require five ingredients: bell peppers, cooked chicken breasts or rotisserie chicken, cooked quinoa, jarred pesto, and shredded cheese.

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This dish is kind of a miracle. You can probably guess how easy this weeknight meal is. It gets as complicated as shredding the chicken and stuffing the peppers.

Pesto is definitely the key ingredient in this dish . It packs in so much flavor with only a couple flicks of the wrist as you spoon it into the bowl – it’s my go to ingredient for adding a ton of flavor with little effort to any dish!

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These are awesome served with a side salad or with a drizzle of marinara sauce over top!

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5-Ingredient Pesto Chicken Stuffed Peppers

Charred bell peppers, shredded chicken, herb pesto, cooked quinoa, and melty cheese. A quick and easy 5-ingredient weeknight dinner – it’s packed with flavor and it’s healthy, too!

Ingredients:

6 red, orange, or yellow bell peppers
2 chicken breast, cooked and shredded (You could also use a whole rotisserie chicken.)
1 1⁄2 cups mozzarella cheese, divided and shredded
1 cup cooked quinoa
1 (6.25 oz) jar of pesto

Directions:

  1. Turn on broiler to high. Place bell peppers under broiler and broil from 5 minutes on each side until skin blisters and begins to turn black.
  2. Remove peppers from oven, set aside. Preheat oven to 350 degrees.
  3. In a medium size mixing bowl combine the shredded chicken with 1 cup shredded cheese, the pesto and the quinoa and toss to coat.
  4. 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.
  5. Bake for 10 minutes. Serve immediately.

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