Easy Chicken Pesto Stuffed Peppers for a Quick Dinner Delight

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 350

Enjoy a flavorful and quick dinner with these stuffed peppers filled with chicken, rice, and pesto, topped with melted cheese.

4 medium Sweet Yellow or Orange Peppers (Substitute with red or green bell peppers if desired.)
2 cups Shredded Rotisserie Chicken (Shredded turkey or tofu can be used as alternatives.)
1 cup Cooked Brown Rice (Quinoa or cauliflower rice can be used for a lighter variety.)
0.5 cup Prepared Pesto (Homemade pesto or another herb sauce like chimichurri can be used.)
1 cup Shredded Havarti Cheese (Substitute with mozzarella or Monterey Jack if unavailable.)
0.25 cup Fresh Basil Leaves (Optional for enhancing flavor and presentation.)

Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds.
Mix shredded chicken, cooked rice, pesto, and chopped basil in a bowl.
Stuff the peppers with the mixture and top with shredded cheese.
Place peppers in a baking dish and bake for 20 minutes until cheese is melted and peppers are tender.
Remove from oven and serve hot.

For a lighter version, use cauliflower rice and reduce cheese amount.

Calories: 350kcal

Cost: $15

Course: Dinner

Cuisine: American

Keyword: Chicken, Stuffed Peppers