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To make delicious pesto chicken stuffed bell peppers, gather these main ingredients: - 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1 cup basil pesto - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - ½ cup mozzarella cheese, shredded - ¼ cup parmesan cheese, grated - Salt and pepper to taste - Olive oil for drizzling - Fresh basil leaves for garnish You can enhance your stuffed peppers with these optional ingredients: - Spinach or kale for extra greens - Black olives for added flavor - Red onion or garlic for a kick - Nuts, like pine nuts or walnuts, for crunch Adding these ingredients can bring a new taste to your dish. You can mix and match based on what you like. Each serving of pesto chicken stuffed bell peppers offers great nutrition. Here’s a general breakdown: - Calories: Around 350 - Protein: 30g - Carbohydrates: 30g - Fiber: 5g - Fat: 15g These peppers provide protein from chicken and cheese. The quinoa and veggies add fiber and vitamins. This meal gives you energy and keeps you full. Start by preheating your oven to 375°F (190°C). Next, take four large bell peppers. You can pick any color you like. Cut off the tops and scoop out the seeds. This helps the peppers cook well. Brush the outside with olive oil for extra flavor. Set these aside while you mix the filling. In a large bowl, combine two cups of cooked, shredded chicken with one cup of basil pesto. Add one cup of cooked quinoa for texture and nutrition. Toss in one cup of halved cherry tomatoes for a fresh taste. Then, mix in half a cup of shredded mozzarella cheese and a quarter cup of grated parmesan cheese. Stir everything until it blends well. Season with salt and pepper to your liking. Now, take each bell pepper and stuff it with the chicken mixture. Press down gently to pack it in tight. Place the stuffed peppers upright in a baking dish. Drizzle a little olive oil over each pepper. Cover the dish with aluminum foil to keep moisture in. Bake for 25 minutes, then remove the foil. Bake for another 10 to 15 minutes until the peppers are tender. They should look golden and bubbly on top. Once done, take them out and let cool for a few minutes. Top with fresh basil leaves for a nice touch. To cook quinoa, rinse it well under cold water first. This helps remove any bitter taste. Use a ratio of 1 part quinoa to 2 parts water. Bring the water to a boil, then add the rinsed quinoa. Lower the heat, cover, and simmer for about 15 minutes. When the water is gone, let it sit for 5 minutes before fluffing it with a fork. Perfectly cooked quinoa adds great texture to the filling. If you don’t have chicken, try turkey or even cooked lentils for a veggie twist. You can swap basil pesto for sun-dried tomato pesto for a rich flavor. Use brown rice or couscous instead of quinoa for a different base. If you want a lighter cheese, try using feta or goat cheese. Adjust the salt and pepper based on your taste. These stuffed peppers look great on a plate. Serve them with a side salad for fresh crunch. You can drizzle balsamic glaze over the top for extra flavor. Adding a sprinkle of extra cheese can make them even more delicious. For a fun twist, pair them with garlic bread or crusty rolls. {{image_2}} You can easily make these stuffed peppers vegetarian. Instead of chicken, use cooked lentils or chickpeas. They add great protein. For a vegan version, choose a dairy-free pesto and skip the cheese. Nutritional yeast can add a cheesy flavor. If you want to switch proteins, try cooked turkey or shredded tofu. Both options work well and bring different tastes. You can also use black beans for a hearty and unique flavor. Just remember to season them well. Spices can take your stuffed peppers up a notch. Add garlic powder or onion powder for depth. A pinch of red pepper flakes can bring heat. For a touch of earthiness, use smoked paprika. These spices will make every bite exciting! To keep your pesto chicken stuffed bell peppers fresh, let them cool first. Place them in an airtight container to avoid drying out. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To freeze stuffed peppers, wrap each one in plastic wrap tightly. Then, place them in a freezer-safe bag. This way, they will stay fresh for up to three months. When you're ready to enjoy, just thaw them overnight in the fridge before reheating. Reheat your stuffed peppers in the oven for the best results. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil to keep them moist. Heat for about 20 minutes or until warm. You can also microwave them, but they may lose some texture. Yes, you can use different cheeses. Cheddar, feta, or goat cheese work great. Each cheese adds its own flavor. Cheddar gives a sharp taste, while feta brings a tangy kick. You can mix cheeses too for more depth. To make this dish gluten-free, use gluten-free quinoa. Always check your pesto for gluten. Many store-bought pestos are gluten-free, but it’s best to read the label. You can also make your own pesto at home with fresh basil, garlic, and nuts. You can add diced zucchini, spinach, or mushrooms to the stuffing. These veggies boost nutrition and flavor. Chopped onions or bell pepper bits are great too. Feel free to get creative and use what you have on hand. This post covered everything you need to know to make great stuffed peppers. We explored main ingredients, tasty alternatives, and even how to store your leftovers. Remember, you can switch up proteins and spices for new flavors. Don't be afraid to get creative. Try different cheeses and veggies to suit your taste. Now, you're ready to enjoy healthy meals that are fun to make and delicious to eat. Happy cooking!

Pesto Chicken Stuffed Bell Peppers

Discover a delicious way to enjoy healthy eating with these Pesto Chicken Stuffed Bell Peppers. Made with tender bell peppers, shredded chicken, flavorful basil pesto, and quinoa, this recipe is both easy to prepare and full of taste. Perfect for a family dinner or a meal prep option, these stuffed peppers are sure to impress. Click through to explore the recipe and elevate your weeknight meals!
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Ingredients
  

4 large bell peppers (any color)

2 cups cooked chicken, shredded

1 cup basil pesto

1 cup cooked quinoa

1 cup cherry tomatoes, halved

½ cup mozzarella cheese, shredded

¼ cup parmesan cheese, grated

Salt and pepper to taste

Olive oil for drizzling

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and set aside.

      In a large mixing bowl, combine the shredded chicken, basil pesto, cooked quinoa, halved cherry tomatoes, mozzarella, and parmesan. Stir until all ingredients are well combined. Season with salt and pepper to taste.

        Stuff each prepared bell pepper with the chicken mixture, pressing down gently to pack it in.

          Place the stuffed peppers upright in a baking dish. Drizzle a little olive oil over the peppers and cover the dish with aluminum foil.

            Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are golden and bubbly.

              Once done, remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

                Prep Time: 15 min | Total Time: 50 min | Servings: 4