On busy weeknights, I neither want to spend more than 30 minutes preparing dinner nor do I want to wash a towering pile of dishes. This recipe delivers on both counts without having to sacrifice on flavor!
Ingredients
- 4 medium sweet yellow or orange peppers
- 1-1/2 cups shredded rotisserie chicken
- 1-1/2 cups cooked brown rice
- 1 cup prepared pesto
- 1/2 cup shredded havarti cheese
- fresh basil leaves, optional
Instruction
- Preheat broiler. Cut peppers lengthwise in half; remove stems and seeds. Place peppers skin side up on a baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°.
- Meanwhile, in a large bowl, combine chicken, rice and pesto. When peppers are cool enough to handle, fill with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes longer. If desired, sprinkle with basil before serving.
