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Pesto Chicken Stuffed Peppers

Name: Pesto Chicken Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 large bell peppers (yellow, orange, red or green); 2 cups shredded rotisserie chicken breast; 2 cups cooked brown rice; 1 Â½ cups prepared pesto; 1 Â½ cups shredded Romano cheese (divided); Salt, to taste; Black pepper, to taste

Tickle your tastebuds with this tongue-twister: Pesto Chicken Stuffed Peppers. Fill fresh green, red and yellow bell peppers with shredded rotisserie chicken seasoned with prepared pesto, brown rice and Romano cheese. Pop them in the oven and bake to perfection.

Rebecca Denton

Print Recipe

Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

6 large bell peppers (yellow, orange, red or green)
2 cups shredded rotisserie chicken breast
2 cups cooked brown rice
1 ½ cups prepared pesto
1 ½ cups shredded Romano cheese (divided)
Salt, to taste
Black pepper, to taste

Instructions

Preheat oven to 450 degrees.
Slice the peppers in half lengthwise. Remove the seeds and membrane, then place them on a baking sheet cut-side up. Set aside.
In a large bowl, stir together the chicken, rice, pesto, 1 cup cheese, salt and pepper until completely combined.
Fill each pepper with the chicken mixture. Sprinkle the remaining ½ cup of cheese evenly over the tops of each stuffed pepper.
Bake for about 30 minutes, or until the cheese is melted and golden brown. Serve warm.