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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. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-5 minutes.
  4. Add the shredded chicken to the skillet and stir to combine with the onions and garlic.
  5. Add the dairy-free pesto and cooked quinoa (if using) to the skillet. Stir well to combine and heat through.
  6. Season with salt and pepper to taste.
  7. Stuff each bell pepper with the chicken and pesto mixture, pressing down lightly to fill completely.
  8. Arrange the stuffed peppers in a single layer on the prepared baking sheet or baking dish.
  9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and slightly charred on the edges.
  10. Remove from the oven and let the peppers cool for a few minutes before serving.