Stuffed bell peppers look so fancy but they are just so simple! I’ve made several varieties and I just can’t seem to stop mixing and matching the method! Such a simple and fun dinner!
This recipe makes up 4 stuffed peppers.
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 8×8 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.
This is just so simple! And it’s full of veggies that your family will love.