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CHICKEN & MUSHROOM STUFFED PEPPERS

  • To prep

    10 min

  • Level

    Easy

  • Servings

    1
  • 3 bell peppers
  • 2 cups white mushrooms, diced
  • 16 ounces baked chicken, diced
  • 1.5 tablespoons basil avocado pesto
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Method

    1. Cut peppers in half lengthwise.
    2. Remove seeds and stems and turn them facing up. Set aside.
    3. Put chicken in the oven and put the timer on for 15 minutes.
    4. In a medium bowl combine mushrooms, chicken and pesto.
    5. Stuff mixture into peppers until they are filled.
     

    Yield

    • Makes 5 small servings
    • 4 medium servings
    • 3 large servings
    • 2.5 extra-large servings
    Fat content is not high enough to be considered a fat serving in this meal.