Pesto Chicken and Rice Stuffed Bell Peppers
This is such a tasty and quick meal idea for lunch or dinner.
In this recipe, we have a combination of amazing ingredients, that make healthy and scrumptious lunch or dinner.
- 250 g chicken breast fillet (diced)
- 100 g cooked rice
- 50 g Cheddar cheese (grated)
- 2 bell peppers (halved, deseeded)
- 1 small white onion (finelly diced)
- 2 garlic cloves (minced)
- 1 small chilli pepper (deceeded, finely diced)
- 2 tbsp pesto
- 2 tbsp olive oil
- salt and pepper (to taste)
- pine nuts (for serving)
Boil the water add 1/2 tsp salt and cook bell peppers for about 5 minutes on low heat.
Preheat the pan with olive oil. Add onion, garlic, chilli and cook for 2-3 minutes, stirring frequently.
Then add chicken and cook for 2-3 minutes, stirring occasionally.
Next add rice, pesto, salt and pepper and cook for 1-2 minutes.
Then preheat the oven to 180 C.
Next, take out bell peppers and place them on a baking sheet with parchment paper.
Fill the halves with chicken stuffing and top with grated cheese.
Bake for 12-15 minutes, until cheese is melted.
Serve with some green leaf salad on a side and top with some pine nuts. Enjoy!
Servings 2
- Amount Per Serving
- Calories 512.57kcal
- % Daily Value *
- Total Fat 25.94g40%
- Total Carbohydrate 26.63g9%
- Protein 40.28g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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