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!
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Servings: 6
Ingredients
- 6 red, orange, or yellow bell peppers
- 2 chicken breast cooked and shredded (or 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
Instructions
- 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.
- Remove peppers from oven, set aside. Preheat oven to 350 degrees.
- In a medium size mixing bowl combine the shredded chicken with 1 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.