Already, the days are shortening, leading us into Fall, but with the heat and humidity we are experiencing here in the Midwest this week, it still feels very much like Summer. The plants know what is coming though and the last of the bell peppers are turning bright yellow, orange, and red. It’s time to highlight them on the dinner plate!
This is not the usual stuffed pepper recipe. The filling does include rice, but instead of a tomato-saucy beef concoction we’re using cooked chicken and pesto. It’s a colorful, flavorful, and delicious reminder that Summer is not quite over yet!
Pesto Chicken Stuffed Peppers
Pesto Chicken Stuffed Peppers (adapted from tasteofhome.com) Total Time Required: 25 minutes, Makes: 4 servings
Ingredients:
- 4 medium sweet yellow or orange peppers
- 1-1/2 cups shredded rotisserie chicken
- 1-1/2 cups cooked white or brown rice
- 1 cup prepared pesto
- 1/2 cup shredded Havarti cheese
- fresh basil leaves, optional
Directions:
Cut the peppers lengthwise in half. Remove the stems and seeds. Place the peppers on a baking sheet, skin side up. Broil them 4 inches from the heat until the skins blister, about 5 minutes. Remove them from the oven and reduce the oven temperature to 350°F.
Prep the peppers.
Meanwhile, in a large bowl, combine the chicken with the rice and pesto.
Combine the chicken, rice, and pesto in a large bowl.
When the peppers are cool enough to handle, fill the cut side of the peppers with the chicken mixture. Return the peppers to the baking sheet. Bake them in the preheated oven until the filling is heated through, about 10 minutes, to an internal temperature of 110ºF.
Fill the peppers with the chicken mixture and return them to the oven.
Sprinkle the cheese overtop of the cooked stuffed peppers and bake them for an additional 3-5 minutes, until the cheese is melted.
Add the cheese to the peppers and bake until the cheese melts.
Sprinkle the halves with basil, if desired and serve.
When the cheese is melted, remove the peppers from the oven . . .
. . . sprinkle them with basil and serve immediately.
A new twist on an old favorite! ~Linda
Pesto Chicken Stuffed Peppers (adapted from tasteofhome.com) Total Time Required: 25 minutes, Makes: 4 servings
Ingredients:
- 4 medium sweet yellow or orange peppers
- 1-1/2 cups shredded rotisserie chicken
- 1-1/2 cups cooked white or brown rice
- 1 cup prepared pesto
- 1/2 cup shredded Havarti cheese
- fresh basil leaves, optional
Directions:
Cut the peppers lengthwise in half. Remove the stems and seeds. Place the peppers on a baking sheet, skin side up. Broil them 4 inches from the heat until the skins blister, about 5 minutes. Remove them from the oven and reduce the oven temperature to 350°F.
Meanwhile, in a large bowl, combine the chicken with the rice and pesto. When the peppers are cool enough to handle, fill the cut side of the peppers with the chicken mixture. Return the peppers to the baking sheet. Bake them in the preheated oven until the filling is heated through, about 10 minutes, to an internal temperature of 110ºF. Sprinkle the cheese overtop of the cooked stuffed peppers and bake them for an additional 3-5 minutes, until the cheese is melted. Sprinkle the halves with basil, if desired and serve.