Chicken Pesto Stuffed Peppers

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It is so easy at times to fall into a recipe rut. Often I find myself eating the exact same thing for breakfast and lunch each day, and rotating about 5 different dinners each night. The main thing that gets in the way when I want to try a new recipe is that I usually don’t have all of the necessary ingredients in my pantry. I try very hard not to be one of those people that runs out and buys 10 new things any time she wants to make dinner. That can make your grocery budget multiply fast. With each new recipe I try though, I learn more about ingredients I can substitute or add in what I have on hand.
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This recipe is a prime example. The cop loves chicken. But I was getting tired of our old standbys: chicken parm, paninis, grilled chicken, chicken strips. I needed something new! I found this recipe over at Layers of Happiness and I immediately could not wait to try it out! What a great find. Not only does she keep it simple (her recipe is 5 ingredients ) but it’s healthy and fresh.
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I made a few updates to this recipe. I’ve added ingredients I had on hand (so feel free to include or not add in based on what is in your fridge) to include more veggies and some alternative flavors like monterey jack cheese and creamy greek yogurt.

Chicken Pesto Stuffed Peppers:
Adapted from: Layers of Happiness
Recipe: Serves 4
  • 4 red, orange, or yellow bell peppers, hollowed and seeds removed
  • 4 chicken breast, cooked and shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup Monterey jack cheese, shredded
  • 1/2 cup quinoa, cooked
  • 1/2 jar of pesto
  • 1/4 cup greek yogurt
  • 1/2 cup shredded zucchini
  • 1/2 cup broccoli florets, chopped
  • fresh basil

1. Boil water and cook chicken breast until done. Shred chicken breast using paddle attachment in your stand mixer (or shred by hand).  Set aside. Cook quinoa according to package directions.

2. Hollow out peppers and remove seeds and core. Put peppers on a baking dish in the oven on broil, rotating every few minutes as the skin blisters on each side.

3. Preheat oven to 350. In separate bowl mix together shredded chicken, quinoa, greek yogurt, pesto, cheeses, broccoli and zucchini. Toss to combine and coat evenly.

4. Remove peppers from oven and fill peppers with mixture. Place each pepper on baking pan and top with cheese. Bake for 10-12 minutes. Serve immediately with fresh basil on top.

Thanks for visiting my rose tinted world!