It pains me to admit that I so rarely fiddle around with new recipes in the kitchen. When you’ve got a handful of quick recipes that make everyone happy it’s very easy to fall into a routine of just making the same things over and over again. I was feeling creative last night and with only six ingredients – ingredients that I always have on hand, but have never combined this way – I made a fabulous, healthy, and gorgeous dinner in 30 minutes. Seriously.
Now I’m not going to lie to you. I have never had “traditional” stuffed peppers. I love peppers, don’t get me wrong, but I just never found the concept of mushy peppers stuffed with ground beef and rice all that appealing. Sounds pretty bland if you ask me. This recipe is far from bland and packed with flavor! I also don’t cook the peppers to mush – I like them to have a little texture left to them. But if you like your stuffed peppers that way …
Pesto Chicken & Quinoa Stuffed Peppers
- 2 bell peppers, sliced it in half
- 2 boneless, skinless chicken breasts , diced into bite sized pieces
- 1 cup of quinoa, cooked
- 2 tablespoons of good quality, store bought pesto (if you have homemade, even better!)
- 2 cups of baby spinach
- 1 cup mozzarella cheese
Preheat the oven to 375 degrees. Place the peppers, open side up, and place in the oven. Let cook for about 10 ten minutes.
While the peppers are cooking, cook the chicken breasts in a nonstick skillet sprayed with a little nonstick spray over medium high heat until cooked through – about 7 minutes. Add the spinach and cover with a lid to wilt. Add the cooked quinoa and pesto to the pan. Stir well to combine.
Remove the peppers from the oven and carefully spoon the chicken and quinoa mixture into each pepper cavity. Top each pepper with 1/4 cup the mozzarella. Return to the oven and let cook ten minutes more until the cheese is melted and begins to brown.
Let cool about 5 minutes before serving!