Chicken Pesto Stuffed Peppers
June 2, 2016
Normally stuffed peppers require an oven and lots of time… not these guys!! I opted for the stove top, the BBQ, and some super-duper easy ingredients. It makes the perfect weeknight meal because it comes together so fast and works well as the weather heats up because… NO OVEN! Also, an easy meal to halve or double as needed.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
1Preheat BBQ on low to medium heat*.
2Using two forks, shred the chicken meat and set aside.
3Once the BBQ is preheated, place all four bell peppers on the grill. Cook on low/medium heat, turning occasionally, until lightly browned on all sides, about 10-12 minutes. Remove from heat and let stand.
4After standing for 3 minutes, cut top off of each bell pepper and remove seeds and ribs (be careful of the steam... it's hot). If needed to stand up straight, slice a small part of the bottom of the bell pepper off to level the pepper when upright.
5While the peppers cook, heat 2 tbsp olive oil on medium heat.
6Add sliced mushrooms, salt/pepper to taste and sauté mushrooms on medium heat to lightly brown and cook through, about 8-10 minutes.
7Once cooked through, turn mushroom to low and add shredded chicken. Stir to combine. Heat mixture on low for 2 minutes to warm chicken.
8Remove from heat and add the prepared pesto to the mushrooms and chicken. Stir to combine, adding more pesto if needed to coat the mixture.
9To assemble: Scoop the pesto mixture into each of the prepared bell peppers, dividing evenly among the 4 peppers. Sprinkle with parmesan cheese if desired and dig in!
10*If you want to eliminate the need for a BBQ, you can do this part right on your gas stove top! Turn a burner on low/medium heat and place the whole pepper directly on the burner. Keep and eye on it and turn every 2-3 minutes until lightly browned on each side. Repeat until all 4 peppers are cooked.