Want a unique, easy-to-make lunch? Whip up these Chicken & Pesto Stuffed Peppers with Success® Boil-in-Bag Quinoa, shredded chicken and mozzarella cheese, Parmesan, chicken broth, and large bell peppers.
Preheat oven to 400°F. Prepare quinoa according to package directions.
Cut tops from bell peppers and remove seeds and membranes. Discard stems and finely chop tops.
In a large bowl combine quinoa, chicken, pesto, mozzarella, and chopped bell pepper tops.
Stuff mixture into bell peppers and place in a baking dish. Pour broth into bottom of dish.
Bake 20-30 minutes, depending on how tender you want the bell peppers. Top with Parmesan cheese.
Trendy recipes come and go these days, but one specific recipe always stands the tests of time. That recipe is, the ever so satisfying, Stuffed Vegetables. We’re happy to shed a light on our favorite version of these flavor-packed veggies with this recipe for Chicken, Quinoa & Pesto Stuffed Peppers.
Simple ingredients, easy-to-make, and speedy– these peppers ooze with rich mozzarella cheese, your pesto or choice, Success® Tri-Color Quinoa, and tender shredded chicken. Moreover, they 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.
Aside from its savory ingredients, this recipe is also a mess-free option– perfect for those who’d rather not spend most of the night cleaning dishes. Catch our drift?
So, if you like what you hear– why not give them a try? This recipe makes four stuffed peppers. Leaving it up to you to decide whether or not to share with the roomies or make them your lunch for the week.
Want to make this dish meat-free? Substitute vegetable stock for chicken stock and the shredded chicken for cannellini beans.