Pesto Rice Peppers Recipes

PESTO RICE PEPPERS

Pesto Rice Peppers image

I like to use red, orange and yellow - sweet peppers for colour. Great as a side dish to chicken, turkey, lamb or pork, or as a meatless main dish. I blanche my peppers for 5 min.in boiling water as I prefer the peppers to be softer. This recipe from Foodland does not call for this.

Provided by Kit..ty Of Canada

Categories Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cooked rice
1/3 cup freshly grated parmesan cheese
1/4 cup pesto sauce
3 tablespoons diced rehydrated sun-dried tomatoes
3 tablespoons toasted pine nuts or 3 tablespoons chopped almonds
3 orange sweet bell pepper or 3 yellow sweet peppers
3 tablespoons freshly grated parmesan cheese

Steps:

In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside.
Cut peppers in half through stems (retain stems); seed and core.
Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish.
Cover with foil; bake in 350°F (180°C) oven for 35 minutes.
Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.

EASY CHICKEN PESTO STUFFED PEPPERS

Easy Chicken Pesto Stuffed Peppers image

On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. This recipe delivers without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein.

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