Chicken is a go to protein around here. It's something all three of us eat and luckily there are lots of ways to prepare it. One of the easiest ways to get a meal on the table is to pick up a rotisserie chicken from the grocery store.
It's excellent as is, but I like to use it as a jump start on another dish, like these Chicken Pesto Stuffed Peppers. You can shred the chicken or slice it into bite sized chunks.
Toss it in a bowl and then stir cooked brown rice. I like the 90 second microwaveable bags. If you don't like rice you could use quinoa. Then add in your favorite jarred pesto sauce or homemade if you've got it on hand.
Halve some bell peppers and remove the stems and seeds. I like the yellow and red variety best but green works too. Place them skin side up on a baking sheet and broil them until they start to blister and char.
Turn them over and spoon in the the chicken rice pesto mixture. Pop them into the oven at 350 for five or 10 minutes to heat everything through.
Lay on some cheese. I used Havarti, but provolone or mozzarella would be great as well. Pop the sheet back into the oven until the cheese is melted, another 6 minutes or so.
Remove from the oven and sprinkle with basil or parsley or your favorite herbs. These can also be done on the grill. I doubled the recipe and froze some for future meals. Be sure to go and check out the ways the other #OurFamilyTable bloggers are repurposing rotisserie chicken using the links down below!
Chicken Pesto Stuffed Peppers
- 4 medium sweet yellow or orange or red 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 or parsley, optional
- Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. 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 cool enough to handle, fill peppers 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. If desired, sprinkle with herbs.
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Repurposed Rotisserie Chicken
- Buffalo Chicken Pasta Salad from A Kitchen Hoor's Adventures
- California Chicken Club Wrap from Palatable Pastime
- Chicken Pesto Stuffed Peppers from Jolene's Recipe Journal
- Dill Pickle Chicken Salad from Cheese Curd In Paradise
- Easy Chicken Enchilada Casserole from Karen's Kitchen Stories
- Easy Lemon Chicken Risotto from That Recipe
- White Chicken Enchiladas from Jen Around the World
What a flavorful dish, and that melty cheese is calling my name.ReplyDelete
This is such a great idea! I love a different style stuffed pepper!ReplyDelete