4-6 RED PEPPERS OF CHOICE, DE-SEEDED & CUT IN HALF
2 CHICKEN BREASTS, COOKED & SHREDDED
1-1/2 CUPS MOZZARELLA CHEESE, SHREDDED
1 CUP COOKED QUINOA
1 JAR PESTO (OR USE FRESH BASIL TO MAKE YOUR OWN)
STEP 1:
Broil or grill peppers for about 5 minutes until skin blisters.
STEP 2:
Preheat oven 350.
STEP 3:
In large bowl, mix shredded chicken, cheese, pesto, and quinoa. Mix. Evenly divide chicken mix into peppers.
STEP 4:
Bake for 10 minutes, Serve immediately.
