Chicken Pesto Stuffed Peppers
These Chicken Pesto Stuffed Peppers are a delightful fusion of flavors that pack a nutritious punch, combining lean chicken, aromatic basil pesto, and vibrant bell peppers. This meal is not only a feast for the eyes but also a delicious way to keep your diet balanced and interesting. This simple recipe takes minimal prep time and is a great way to use up leftover chicken.
Ingredients:
- 4 large bell peppers, any color
- 2 cups cooked chicken, shredded
- 1/2 cup basil pesto
- 1 cup cooked quinoa or rice
- 1 cup grated mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil leaves for garnish (optional)
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash the bell peppers and slice them in half from top to bottom. Remove the seeds and ribs inside.
- In a mixing bowl, combine the shredded chicken with basil pesto until well coated. Season with salt and pepper to taste.
- Add the cooked quinoa or rice to the chicken mixture and mix well.
- Stir in the halved cherry tomatoes and half of the grated mozzarella cheese into the chicken and quinoa mixture.
- Stuff each pepper half with the chicken and pesto mixture, pressing down slightly to pack in the filling.
- Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese over the tops of the stuffed peppers.
- Place the stuffed peppers on the prepared baking sheet and drizzle with olive oil.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- If desired, broil for the last 2-3 minutes to get a golden-brown cheesy crust.
- Remove from oven and let the peppers cool for a few minutes. Garnish with fresh basil leaves if using.
Serving Suggestions:
Enjoy your Chicken Pesto Stuffed Peppers with a side salad for an extra dose of greens or with a slice of crusty bread to soak up any juices. These stuffed peppers are not only delicious but also leftovers-friendly. Store any extras in an airtight container in the fridge for quick lunches throughout the week.