Wednesday, January 28, 2015

A Healthy Chicken Pesto Stuffed Peppers

Monday night after a crazy, busy day, I made what I think is a yummy, healthy supper!  It really was easy to make and perfect when you're in a time crunch.  You get part of it started in the crockpot in the morning, and then you finish it that evening!  Easy!


Crockpot Part:
2 chicken breasts (mine were frozen)
enough water to cover chicken

Put chicken breasts in the crockpot and pour in enough water to cover the chicken.  Cook on low for 8-9 hours.  Take out chicken when cooked and shred with tongs.

Chicken Pesto Stuffed Peppers:

2 bell peppers
cooked chicken breasts (see above)
1 cup pesto
1 cup panko crumbs
1 box frozen spinach (thawed, drained)
2 cups mozzarella cheese (divided)

Preheat oven to 425 degrees.

1. Cut bell peppers in half length-wise.  Take out the seeds and lay flat in an 8x8.  Drizzle with olive oil.  Cook in the oven for 10 minutes.
2. In a large bowl, combine chicken, spinach, pesto (with oil from jar), panko, and 1 cup mozzarella cheese.
3. Spoon lots of the mixture onto the bell pepper halves that are still in the 8x8.  You will really load these peppers high!
4. Sprinkle the tops of the peppers with the remaining 1 cup mozzarella cheese.
5. Bake for 15 minutes and enjoy!!!

I almost made a side for this but decided against it and I'm glad I did.  These peppers were so filling by themselves, so it really is a quick-fix supper.  Hope y'all love them as much as we did!

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