5-Ingredient Pesto Chicken Stuffed Peppers


  • 6 red, orange, or yellow bell peppers
  • 2 chicken breast, cooked and shredded (You could also 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


  • Turn on broiler to high. Place bell peppers under broiler and broil for 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.

Source: Layers of Happiness

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