Chicken Pesto Stuffed Peppers
Category
Dinner
Servings
4
Prep Time
25 minutes
Cook Time
30 minutes
The Chicken Pesto Stuffed Peppers recipe offers a delightful combination of savory flavors. Tender bell peppers are first blistered under the broiler, then generously filled with a mixture of Rastelli’s Shredded Chicken, brown rice, and vibrant pesto sauce. Topped with melted Havarti cheese and fresh basil, the result is a harmonious blend of textures and tastes, creating a satisfying and flavorful dinner option.
Rastelli’s
Ingredients
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4 Medium Bell Peppers
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1 pkg Rastelli’s Chicken Strips
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1 ½ cups cooked Brown Rice
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1 cup prepared Pesto Sauce
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½ cup shredded Havarti Cheese
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Fresh Basil Leaves, chopped
Directions
Preheat broiler. 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°.
Cook chicken strips in a saute pan until cooked through. Set aside and shred.
In a large bowl, combine chicken, rice and pesto. When peppers are cool enough to handle, fill 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 longer. If desired, sprinkle with basil before serving.