Pesto Chicken Stuffed Peppers Flavorful Dinner Idea

Ingredients

• 4 large bell peppers (any color)
• 2 cups cooked chicken, shredded
• 1 cup fresh basil pesto
• 1 cup cooked quinoa (or rice)
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella cheese, shredded
• 0.25 cup grated Parmesan cheese
• 2 tablespoons olive oil
• to taste Salt and pepper
• for garnish Fresh basil leaves

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle the outside with olive oil and season with salt and pepper. Place them in a baking dish, cut side up.
3. In a large bowl, mix together the shredded chicken, basil pesto, cooked quinoa, halved cherry tomatoes, half of the mozzarella cheese, and half of the Parmesan cheese. Stir until well combined.
4. Generously stuff each bell pepper with the chicken and pesto mixture, pressing down gently to pack it in.
5. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the stuffed peppers.
6. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
8. Once done, take the stuffed peppers out of the oven and let them cool for a few minutes.
9. Garnish with fresh basil leaves before serving.