Categories: Meals

Ingredients

• 4 medium sweet yellow or orange 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

Directions

1. t peppers lengthwise in half; remove seeds. Place peppers on a baking sheet, skin side up. Broil 4 inches from heat until the skins blister, about 5 minutes. Reduce the oven temp to 350.

2. Meanwhile, in a 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 the cheese; bake until cheese is melted, 3 to 5 minutes longer. Sprinkle with basil.

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