Stuffed peppers are hearty, flavorful, and an easy thing to make and reheat later in the week. This recipe takes an Italian spin, but these are also great with Mexican flavors.
4 – 6 RED PEPPERS OF CHOICE, CUT IN HALF AND REMOVE SEEDS
2 CHICKEN BREASTS, COOKED AND SHREDDED
1½ CUPS SHREDDED MOZZARELLA CHEESE
1 CUP COOKED QUINOA
1 JAR PESTO (OR USE FRESH BASIL TO MAKE YOUR OWN)
Broil or grill peppers for about 5 minutes until skin blisters.
Preheat oven 350.
In large bowl, mix shredded chicken, cheese, pesto, and quinoa.
Evenly divide chicken mix into peppers.
Bake for 10 minutes or until heated through.
Nutrition per Serving: Caloriess 439; Carbs 13.04g; Fiber 2.3g; Sugar 3.27; Fat 30.55g; Protein 29g