On busy weeknights, I neither want to spend more than 30 minutes preparing dinner nor do I want to wash a towering pile of dishes. This recipe delivers on both counts without having to sacrifice on flavor! —Olivia Cruz, Greenville, South Carolina
Easy Chicken Pesto Stuffed Peppers
Easy Chicken Pesto Stuffed Peppers
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 4 medium sweet yellow or orange peppers
- 1-1/2 cups shredded rotisserie chicken
- 1-1/2 cups cooked brown rice
- 1 cup prepared pesto
- 1/2 cup shredded Havarti cheese
- Fresh basil leaves, optional
Directions
- Preheat broiler. Cut peppers lengthwise in half; remove stems and seeds. Place peppers skin side up on a baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°.
- Meanwhile, in a large bowl, combine chicken, rice and pesto. When peppers are cool enough to handle, fill with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes longer. If desired, sprinkle with basil before serving.
Nutrition Facts
2 stuffed pepper halves: 521 calories, 31g fat (7g saturated fat), 62mg cholesterol, 865mg sodium, 33g carbohydrate (7g sugars, 5g fiber), 25g protein.
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