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| Prep Time | 15-20 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 6 pieces bell peppers red, orange, or yellow
- 2 pieces chicken breast cooked and shredded
- 1 1/2 cups Mozzarella Cheese divided and shredded
- 1 cup quinoa cooked
- 6.25 oz pesto 1 jar
Instructions
- 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.
