Pesto Chicken Stuffed Peppers

  • 6 red, orange, or yellow bell peppers

  • 2 chicken breasts cooked and shredded ( you can also grab a rotisserie chicken from the store)

  • 1 ½ cups mozzarella cheese

  • 1 cup cooked quinoa

  • 1 jar of pesto (6.25 ounces)


  1. Turn broiler on high (some ovens are broilers just check the settings) Broil bell peppers for five minutes on each side.

  2. Remove bell peppers from the oven and set it to preheat at 350 degrees.

  3. Combine the shredded chicken with 1 cup mozzarella cheese, the pesto, and quinoa in a medium size mixing bowl and mix it together.

  4. Once peppers are cool, slice them in half and remove the membranes and seeds. Add ¼ cup of your mixture to each pepper and top with cheese.

  5. Bake for 10 minutes and immediately serve.