5-Ingredient Pesto Chicken Stuffed Peppers

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15 minutes
35 minutes
5-Ingredient Pesto Chicken Stuffed Peppers

Charred bell peppers, shredded chicken, herb pesto, cooked quinoa, and melty cheese. A quick and easy 5-ingredient weeknight dinner – it’s packed with flavor and it’s healthy, too!


6 red, orange, or yellow bell peppers
2 chicken breast, cooked and shredded (You could also use a whole rotisserie chicken.)
1 1⁄2 cups mozzarella cheese, divided and shredded
1 cup cooked quinoa
1 (6.25 oz) jar of pesto


  1. Turn on broiler to high. Place bell peppers under broiler and broil from 5 minutes on each side until skin blisters and begins to turn black.

  2. Remove peppers from oven, set aside. Preheat oven to 350 degrees.

  3. In a medium size mixing bowl combine the shredded chicken with 1 cup shredded cheese, the pesto and the quinoa and toss to coat.

  4. Once peppers are cool enough to handle, slice in half and remove membranes and seeds. Add a heaping 1/4 cup of the chicken mixture to each pepper and top with cheese.

  5. Bake for 10 minutes. Serve immediately.


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