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Chicken stuffed peppers

INGREDIENTS:

4-6 RED PEPPERS OF CHOICE, DE-SEEDED & CUT IN HALF
2 CHICKEN BREASTS, COOKED & SHREDDED
1-1/2 CUPS MOZZARELLA CHEESE, SHREDDED
1 CUP COOKED QUINOA
1 JAR PESTO (OR USE FRESH BASIL TO MAKE YOUR OWN)

DIRECTIONS:

STEP 1:
Broil or grill peppers for about 5 minutes until skin blisters.

STEP 2:
Preheat oven 350.

STEP 3:
In large bowl, mix shredded chicken, cheese, pesto, and quinoa. Mix. Evenly divide chicken mix into peppers.

STEP 4:
Bake for 10 minutes, Serve immediately.

Servings: 6
Nutrition per Serving: Caloriess 439; Carbs 13.04g; Fiber 2.3g; Sugar 3.27; Fat 30.55g; Protein 29g

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