Pesto Chicken Stuffed Mini Peppers – CE
green beans
  • Clean Eating
  • poultry
Pesto Chicken Stuffed Mini Peppers – CE
green beans
  • Clean Eating
  • poultry
Servings:

Ingredients

Prep
  • 24 mini bell peppers
  • 3 C cooked diced or shredded chicken
  • 3 t minced garlic
  • 1/2 C frozen peas thawed
  • 3/4 C basil pesto more if desired
  • salt and pepper to taste
  • 1/2 C shredded Mozzarella
On Cooking Day
  • parchment paper
  • 18 oz frozen green beans

Instructions

To Assemble
  1. Cut peppers in half and remove seeds.
  2. Add the next 5 ingredients to a large bowl and stir to combine. Stuff peppers with chicken mixture and top with shredded cheese. Store in a large container with a lid.
To Cook
  1. Line a baking sheet with parchment paper and add stuffed peppers to the sheet.
  2. Bake at 350 for 10-12 minutes, or until cheese is melted and peppers have reached desired level of doneness.
  3. Prepare green beans per package instructions and serve.

Ingredients

Prep
  • 24 mini bell peppers
  • 3 C cooked diced or shredded chicken
  • 3 t minced garlic
  • 1/2 C frozen peas thawed
  • 3/4 C basil pesto more if desired
  • salt and pepper to taste
  • 1/2 C shredded Mozzarella
On Cooking Day
  • parchment paper
  • 18 oz frozen green beans

Instructions

To Assemble
  1. Cut peppers in half and remove seeds.
  2. Add the next 5 ingredients to a large bowl and stir to combine. Stuff peppers with chicken mixture and top with shredded cheese. Store in a large container with a lid.
To Cook
  1. Line a baking sheet with parchment paper and add stuffed peppers to the sheet.
  2. Bake at 350 for 10-12 minutes, or until cheese is melted and peppers have reached desired level of doneness.
  3. Prepare green beans per package instructions and serve.
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