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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | medium (approx 2-3/4 | Peppers, sweet, red, raw, chopped | 1/2 | pound, raw | cups rotisserie chicken, pulled | 1 1/2 | cup, shredded | low-fat mozzarella, shredded | 1/2 | cups | Cooked Quinoa | 1/4 | cup, chopped | Onion, chopped |
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Steps
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Sequence
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Step
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| | 1 | Turn on broiler to high. Place bell peppers under broiler and broil from 5 minutes on each side until skin blisters and begins to turn black. | | 2 | Remove peppers from oven, set aside. Preheat oven to 350 degrees. | | 3 | In a medium size mixing bowl combine the shredded chicken with 1 cup shredded cheese, chopped onion and the quinoa and toss to coat. Optional: add half a (6.25-oz.) jar of pesto. | | 4 | Once peppers are cool enough to handle, slice in half and remove membranes and seeds. Add a heaping 1/4 cup of the chicken mixture to each pepper and top with cheese. | | 5 | Bake for 10 minutes. Serve immediately. |
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