Description
Easy Chicken Pesto Stuffed Peppers are a quick and flavorful dinner made with rotisserie chicken, pesto, and melted Havarti cheese. Perfect for busy nights!
Ingredients
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4 medium yellow or orange bell peppers
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1 1/2 cups shredded rotisserie chicken
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1 1/2 cups cooked brown rice
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1 cup basil pesto
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1/2 cup shredded Havarti cheese
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Fresh basil, for garnish (optional)
Instructions
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Preheat broiler. Slice peppers lengthwise and remove seeds.
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Place skin-side up on a baking sheet and broil 4–5 minutes until blistered.
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Reduce oven to 350°F.
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Mix chicken, rice, and pesto in a bowl.
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Stuff peppers with mixture.
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Bake 5 minutes, then top with cheese and bake another 3–5 minutes.
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Garnish with basil and serve warm.
Notes
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For a creamier filling, mix pesto with Greek yogurt.
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Use mozzarella or vegan cheese if preferred.
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Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 2 pepper halves
- Calories: 521
- Sugar: 7g
- Carbohydrates: 33g
- Protein: 25g