Pesto Chicken Stuffed Peppers
Pesto Chicken Stuffed Peppers
Servings
4
Servings
4
Ingredients
  • 8ozs Chicken Breast
  • 1/2cup Quinoa (dry, uncooked)
  • 4 Yellow Bell Pepper (large)
  • 2tbsps water
  • 2stalks stalks Green Onion
  • 1/2cup Pesto
  • 3tbsps lemon juice
  • 1/8tsp sea salt
Instructions
  1. Bring a pot of water to a boil. Reduce to a gentle simmer, add chicken and cover. Let simmer until chicken is cooked through, about 15 to 20 minutes. Remove chicken and shred into pieces using two forks.
  2. While your chicken cooks, cook your quinoa according to the directions on the package. Fluff with a fork and set aside.
  3. Preheat your oven to 375ºF (191ºC).
  4. Cut the tops off of the peppers and discard the seeds and ribs. Place peppers upside down in baking dish and add water. Cover with foil and bake for 25 minutes.
  5. While peppers are baking, combine the cooked quinoa, shredded chicken, green onion, pesto, lemon juice and sea salt. Mix well and set aside.
  6. Remove the peppers from the oven. Carefully remove the foil and turn right-side up. Drain any excess water from the baking dish.
  7. With the peppers sitting upright, spoon equal amounts of the pesto chicken filling into each. Cover with foil again, then bake for an additional 20 minutes, or until filling is warmed through and peppers are very tender.
  8. Remove the stuffed peppers from the oven and enjoy!
Recipe Notes

Additional Toppings

Parmesan cheese, nutritional yeast, fresh herbs, a pinch of red chili flakes or more pesto.

Tipsy Bell Peppers

If your bell peppers are tipsy and do not stand upright on their own, try slicing the bottom of them to create a flat surface.

More Carbs

Serve over a bed of rice or quinoa.

Make it Vegetarian

Swap out the chicken for cooked lentils.

8 ingredients ·50 minutes