Chicken Pesto Stuffed Peppers
Ingredients:
4 medium sweet yellow or orange peppers
1 ½ cups shredded rotisserie chicken
1 ½ cups cooked brown rice
1 cup VegetaBall’s Pesto
½ cup shredded Havarti cheese
Fresh basil leaves, optional
Directions:
Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 inches from heat until skins blister, about 5 minutes. Reduce oven temperature to 350℉.
Meanwhile, in a large bowl, combine chicken, rice and VegetaBall’s Pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with fresh basil.
