Chicken Pesto Stuffed Peppers

This recipe combines our Success® Tri-Color Quinoa, shredded chicken, pesto, mozzarella, Parmesan and bell peppers into one satisfying, easy dish.

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Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 20 mins
Servings
SERVES 4
Ready in
TOTAL TIME 35 mins

Ingredients

  • 1 bag Success® Tri-Color Quinoa
  • 4 bell peppers
  • 2 cups shredded, cooked chicken
  • 1 cup shredded mozzarella cheese
  • 1/2 cup prepared pesto
  • 1/4 cup chicken broth
  • 1/2 cup shredded Parmesan cheese

Instructions

  • Want a unique, easy-to-make lunch? Whip up these Chicken Pesto Stuffed Peppers! With Success® Boil-in-Bag Tri-Color Quinoa, shredded chicken, pesto, mozzarella, Parmesan, chicken broth and bell peppers, they make a tasty, hearty meal.

    Step 1

  • Preheat oven to 400°F. Prepare quinoa according to package directions.

    Step 2

  • Cut tops from bell peppers and remove seeds and membranes. Discard stems and finely chop tops.

    Step 3

  • Combine quinoa, chicken, mozzarella, pesto and chopped bell pepper tops in a large bowl.

    Step 4

  • Stuff mixture into bell peppers and place them in an 8-inch square baking dish. Pour broth into bottom of dish.

    Step 5

  • Bake for 20-30 minutes, until peppers are tender. Top with Parmesan cheese.

Classic Flavors

Trendy recipes come and go, but some recipes stand the test of time. Ever so satisfying, it’s no wonder that stuffed vegetables are a classic we’re always happy to revisit. One of our favorite versions of this classic are these flavor-packed Chicken Pesto Stuffed Peppers.

Made with simple ingredients, easy-to-make and speedy, it’s no wonder we love this dish. These peppers combine melty mozzarella cheese, flavorful pesto, Success® Tri-Color Quinoa and tender shredded chicken into one complete meal. They also make everything from lunch prep to weeknight dinners an absolute breeze. Whip up four of these tasty treats, and you’ll have your lunch box set for the entire week.

Make it Veggie

Want to make this dish meat-free? Simply substitute the chicken stock with vegetable stock and, instead of the shredded chicken, use cannellini beans, tofu or another plant-based protein of choice.