Chicken Stuffed Peppers

Sugar Free Recipe

These chicken stuffed peppers are plenty filling with a base of quinoa, chicken, and melted mozzarella cheese. I had this the other night and it was perfect. I served it with a side of fresh sliced fruit.

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6 red, orange, or yellow bell peppers

2 chicken breast, cooked and shredded

1 1?2 cups mozzarella cheese, divided and shredded

1 cup cooked quinoa

1 (6.25 oz) jar of pesto


Turn on broiler to high. Place bell peppers under broiler and broil from 5 minutes on each side until skin blisters and begins to turn black.
Remove peppers from oven, set aside. Preheat oven to 350 degrees.
In a medium size mixing bowl combine the shredded chicken with 1 cup shredded cheese, the pesto and the quinoa and toss to coat.
Once peppers are cool enough to handle, slice in half and remove membranes and seeds. Add a heaping 1/4 cup of the chicken mixture to each pepper and top with cheese.
Bake for 10 minutes. Serve immediately.