Pesto Chicken Stuffed Sweet Peppers

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Wash and remove tops from the peppers.

3. 3

   Slice and remove any seeds.

4. 4

   Lay pepper halves on a large greased baking sheet.

5. 5

   In a medium size mixing bowl, combine shredded chicken (see note below) with pesto and toss to coat.

6. 6

   Add a heaping spoonful of chicken to each pepper and top with cheese.

7. 7

   Bake for 15 minutes.

8. 8

   Note: I just put the chicken breast in my smallest crock pot, lightly seasoning with salt and pepper.

9. 9

   Then I added 1 cup liquid (water or chicken broth works) and let it simmer on low for 8 hours.

10. 10

    I drained off all liquid and shredded the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.