Pesto Chicken Stuffed Bell Peppers

This recipe makes up 4 stuffed peppers.

Shopping List

2 large bell peppers, any color

1 pound shredded, cooked chicken (click here to see how I get my chicken)

1 box frozen spinach, defrosted and all of the excess water squeezed out

1 cup store-bought Pesto (any variety...I used Basil Pesto)

1 cup breadcrumbs or Panko

2 cups Mozzarella cheese, shredded and divided

Extra Virgin Olive Oil (EVOO)

Salt and Pepper (S&P)

Preheat oven to 425 degrees.

Slice each bell pepper in half length-wise.  Remove the stem and seeds from peppers.  Place all 4 halves of the two peppers (because 2 peppers split in half would make 4 halves...) in an 8x8 inch baking dish.  Drizzle EVOO over the tops of the peppers and bake about 10 minutes.

While the peppers are baking, combine your cooked chicken, spinach, pesto, breadcrumbs and 1 cup of Mozzarella cheese in a bowl with a good pinch of S&P.

Remove peppers from the oven and stuff with your chicken mixture (keep the peppers in the baking dish).  Sprinkle remaining cheese down over all 4 peppers.  Pop peppers back in the oven and cook another 15 minutes.

Remove from oven and serve.

I served this with bread of course! I always love warm buttered bread with dinner!

Recipe from Mix & Match Mama