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.
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.
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