Easy Chicken Pesto Stuffed Peppers Recipes

EASY CHICKEN PESTO STUFFED PEPPERS

Steps:

• Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. 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 cool enough to handle, fill peppers 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. If desired, sprinkle with basil.

AIR-FRYER CHICKEN PESTO STUFFED PEPPERS

Steps:

• Preheat air fryer to 400°. Cut peppers lengthwise in half; remove stems and seeds. In batches, place peppers in a single layer on tray in air-fryer basket. Cook until skin starts to blister and peppers are just tender, 10-15 minutes. Reduce air fryer temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture. In batches, cook until heated through, about 5 minutes. Sprinkle with cheese; cook until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.

5-INGREDIENT PESTO CHICKEN STUFFED PEPPERS RECIPE - (4.1/5)

Steps:

• Turn on broiler to high. Place bell peppers under broiler and broil from 5 minutes on each side until skin blisters and begins to turn black. Remove peppers from oven, set aside. Preheat oven to 350°F. 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.