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Easy Chicken Pesto Stuffed Peppers

10 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Oct. 31, 2023
On busy weeknights, I neither want to spend more than 30 minutes preparing dinner nor do I want to wash a towering pile of dishes. This recipe delivers on both counts without having to sacrifice on flavor! —Olivia Cruz, Greenville, South Carolina
Easy Chicken Pesto Stuffed Peppers
Easy Chicken Pesto Stuffed Peppers Recipe photo by Taste of Home
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Ingredients

  • 4 medium sweet yellow or orange peppers
  • 1-1/2 cups shredded rotisserie chicken
  • 1-1/2 cups cooked brown rice
  • 1 cup prepared pesto
  • 1/2 cup shredded Havarti cheese
  • Fresh basil leaves, optional

Directions

  1. Preheat broiler. Cut peppers lengthwise in half; remove stems and seeds. Place peppers skin side up on a baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°.
  2. Meanwhile, in a large bowl, combine chicken, rice and pesto. When peppers are cool enough to handle, fill with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes longer. If desired, sprinkle with basil before serving.

Nutrition Facts

2 stuffed pepper halves: 521 calories, 31g fat (7g saturated fat), 62mg cholesterol, 865mg sodium, 33g carbohydrate (7g sugars, 5g fiber), 25g protein.