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Pesto Chicken Stuffed Peppers

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Ingredients Method

Ingredients
  

  • 4 bell peppers any color
  • 2 chicken breasts cooked and shredded
  • 1 cup cooked quinoa optional
  • 1/2 cup dairy-free pesto
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

  1. Heat oven to 375°F (190°C); line a baking sheet with parchment or lightly grease a dish.
  2. Cut tops off peppers; remove seeds and membranes and set aside.
  3. Heat oil in a large skillet over medium; cook onion and garlic 3-5 minutes until softened.
  4. Stir in shredded chicken.
  5. Stir in pesto and optional cooked quinoa; heat through.
  6. Season with salt and pepper.
  7. Fill peppers, pressing mixture down lightly.
  8. Arrange in a single layer on prepared sheet or dish.
  9. Bake 25-30 minutes until peppers are tender and edges lightly charred.
  10. Cool a few minutes before serving.