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Title: Easy Chicken Pesto Stuffed Peppers
Categories: Five, Poultry, Vegetables, Rice, Cheese
Yield: 4 servings

4 md Yellow or orange bell
- peppers
1 1/2 c Shredded rotisserie chicken
1 1/2 c Cooked brown rice
1 c Prepared pesto
1/2 c Shredded Havarti cheese
Fresh basil leaves; opt

Preheat broiler. Cut peppers lengthwise in half; remove
stems and seeds. Place peppers skin side up on a baking
sheet. Broil 4" from heat until skins blister, about 5
minutes. Reduce oven temperature to 350ºF/175ºC.

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.

Olivia Cruz, Greenville, South Carolina

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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... My #1 essential oil is pizza grease.
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