I’ve been in the mood to make fresh bread and this recipe was something I haven’t made before. It was also the perfect opportunity to use the kale pesto I made last month. This recipe is a little labor intensive, but it’s worth it! The bread is so delicious – we all loved it. It would go great with fresh pasta and homemade meatballs.
Last week, I picked up a CSA share and it a had kale it in. I was planning to make kale chips for the kids, but didn’t get a chance to with the busy weekend we had and celebrating Cooper turning FOUR!!! I decided to not let it go to waste and made a batch of kale basil pesto. This was a new recipe for me and it’s a keeper! It was so good and I can’t wait to have it again for dinner tomorrow night.
Bell peppers were on sale recently and it’s one of the vegetables my kids love. I was going to make regular stuffed peppers or stuffed pepper soup, until I came across this recipe for Pesto Chicken Quinoa stuffed peppers. YUM!! I love that these were packed with chicken and quinoa and pesto was a nice change from my regular recipe. I served these with a side salad and it was the perfect dinner. They were great for lunch the next day too!
3-4 peppers (depends on the size)
2 cups chicken breast, cooked and shredded
1 1/2 cups shredded mozzarella cheese
1 cup cooked quinoa
6 oz jar of pesto or homemade pesto
Using your oven’s broiler, broil the peppers on high for five minutes until the skin blisters and starts to turn black. Remove from oven and place in a large ziplock bag to steam the skins off.
Preheat oven to 350 degrees.While the peppers are resting, mix together the chicken, 1 cup of mozzarella cheese, quinoa and pesto.
When the peppers are cool enough to handle, remove the outer skin and slice each one in half. Remove the seeds and membranes. Stuff each half with the chicken quinoa mixture and place on a baking sheet. Continue with the remaining pepper halves until all the stuffing is used. Top each one with cheese and bake for 10 minutes.
Source: Layers of Happiness