By The recipe Sunday was chicken pesto stuffed peppers — halved bell peppers filled with shredded chicken, cooked rice, pesto, and parmesan, baked under mozzarella.
The recipe is below.
Easy Chicken Pesto Stuffed Peppers
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 4
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup prepared basil pesto
- 1 cup cooked white or brown rice
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven. Heat oven to 375°F. Lightly grease a baking dish large enough to hold all four peppers upright.
- Prep the peppers. Brush the outside of each pepper lightly with olive oil and place them cut-side up in the prepared baking dish.
- Mix the filling. In a large bowl, combine the shredded chicken, pesto, cooked rice, ricotta, 1/4 cup of the mozzarella, Parmesan, garlic powder, salt, and pepper. Stir until everything is evenly combined.
- Fill the peppers. Spoon the chicken pesto mixture evenly into each pepper, pressing gently to fill all the way down. Top each pepper with the remaining mozzarella.
- Bake covered. Cover the baking dish tightly with foil and bake for 25 minutes, until the peppers have softened and the filling is heated through.
- Finish uncovered. Remove the foil and bake an additional 8–10 minutes, until the cheese on top is melted and lightly golden.
- Rest and serve. Let the peppers rest for 5 minutes before serving. Spoon any juices from the bottom of the baking dish over the tops before plating.
Nutrition (per serving)
Calories: 420 | Protein: 38g | Fat: 18g | Carbs: 24g | Fiber: 3g | Sodium: 580mg