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
4 medium yellow or orange bell peppers
1 1/2 cups shredded rotisserie chicken
1 1/2 cups cooked brown rice
1 cup basil pesto
1/2 cup shredded Havarti cheese
Fresh basil, for garnish (optional)
Instructions
Preheat broiler. Slice peppers lengthwise and remove seeds.
Place skin-side up on a baking sheet and broil 4–5 minutes until blistered.
Reduce oven to 350°F.
Mix chicken, rice, and pesto in a bowl.
Stuff peppers with mixture.
Bake 5 minutes, then top with cheese and bake another 3–5 minutes.
Garnish with basil and serve warm.
Notes
For a creamier filling, mix pesto with Greek yogurt.
Use mozzarella or vegan cheese if preferred.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2 pepper halves
- Calories: 521
- Sugar: 7g
- Carbohydrates: 33g
- Protein: 25g