Simple Healthy Meals: Stuffed Peppers With Basil Pesto Chicken
Oh my goodness, it has been a HOT minute since I’ve shared a recipe. I suppose traveling 68 out of the past 74 days (rough estimate) is mostly to blame. But still, I’ve been playing around with some home cooking lately and I should share the love. Something I’ve grown fond of over the last couple of years? Bell peppers. They lend themselves to simple, healthy meals, and they’re SUPER versatile. Exhibit A: this stuffed peppers with basil pesto chicken recipe.
As with many of my recipes, this one offers some flexibility. You could opt for shredded pork if you so desired. Or toss in bits of turkey or tofu. Or maybe you hate pesto sauce (you monster!) and prefer marinara instead. Once again, it’s your world, we’re all just livin’ in it.
For my money, though, this is the best way to do stuffed peppers. You’re giving your broiler some action (a scary prospect, I know), and it softens the peppers just enough to be magical. I’m also quite fond of this recipe because you use an entire jar of basil pesto sauce. Often I’ll just use a little bit, and I’m not sure anything expires more quickly than pesto. MAYBE avocado, but it’s a toss-up.
Simple Healthy Meals That Are Also Filling
Usually, there’s a tradeoff here: either your meal is easy to make, healthy to eat, or massively filling. It’s rare to find all three. BUT GUESS WHAT? You just did it with this recipe. Give yourself a high-five. Hopefully, you’re out in public while reading this so other people are like, “whoa, that person is having a good time.” And maybe you’ll even inspire them to accomplish something so they can also receive a self high-five.
The first time I made this recipe, I made like 54 of them (actually probably more like eight since I had four bell peppers). After one I said, “ooh, I’m stuffed!” Then I giggled from the accidental play on words I made. Few things beat the feeling of knowing you have meals prepared for days. That’s a good feeling. In fact, some might even argue it’s MORE than a feeling.
When you’re looking for an easy recipe for a midweek meal (just five ingredients!), look no further than these stuffed peppers. Here’s how to put it all together.
Ingredients (serves 4)
4 red or green bell peppers
2 chicken breasts, cut into small cubes
1 cup of shredded mozzarella cheese
¾ cup cooked quinoa
1 jar of pesto (6.25 oz)
Instructions
1. Set broiler to high (525 degrees). Place bell peppers in an oven-safe pan and broil for 5-6 minutes on each side. The peppers’ skin will start blistering and turn black. This is a good thing 😉
2. While peppers are heating, cook quinoa in a small pot. Pair quinoa with 1 ½ cups water, set on medium-low heat until the quinoa absorbs the water and becomes light and fluffy.
3. Remove peppers from oven and set aisde. Preheat oven to 350 degrees.
4. Combine chopped chicken with ¾ cup shredded cheese, pesto, and quinoa in a medium-sized bowl. Toss to mix all ingredients together.
5. Once peppers have cooled, slice them in half, removing membranes and seeds.
6. Add chicken mixture inside each pepper half. Bake for 25-30 minutes or until chicken is fully cooked. Let cool for five minutes and enjoy!
Stuffed Peppers with Basil Chicken Pesto
Notes
Mozzarella is the ideal cheese for this, but if you have another variety you prefer, go for it!
Ingredients
- 4 red or green bell peppers
- 2 chicken breasts, cut into small cubes
- 1 cup of shredded mozzarella cheese
- ¾ cup cooked quinoa
- 1 jar of pesto (6.25 oz)
Instructions
- Set broiler to high (525 degrees). Place bell peppers in an oven-safe pan and broil for 5-6 minutes on each side. The peppers’ skin will start blistering and turn black. This is a good thing 😉
- While peppers are heating, cook quinoa in a small pot. Pair quinoa with 1 ½ cups water, set on medium-low heat until the quinoa absorbs the water and becomes light and fluffy.
- Remove peppers from oven and set aisde. Preheat oven to 350 degrees.
- Combine chopped chicken with ¾ cup shredded cheese, pesto, and quinoa in a medium-sized bowl. Toss to mix all ingredients together.
- Once peppers have cooled, slice them in half, removing membranes and seeds.
- Add chicken mixture inside each pepper half. Bake for 25-30 minutes or until chicken is fully cooked. Let cool for five minutes and enjoy!
Nutrition Facts
Stuffed Peppers with Basil Chicken Pesto
Serves: 4
|
Amount Per Serving: 1 stuffed pepper
|
||
|---|---|---|
| Calories | 530 | |
| % Daily Value* | ||
| Total Fat 29.7g | 44.6% | |
| Saturated Fat 6.5g | 30% | |
| Trans Fat | ||
| Cholesterol 81mg | 27% | |
| Sodium 413mg | 17.2% | |
| Total Carbohydrate 32.9g | 10.7% | |
| Dietary Fiber 4.6g | 16% | |
| Sugars 9.2g | ||
| Protein 33.6g | ||
| Vitamin A | Vitamin C | |
| Calcium 201mg | Iron 3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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