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Preheat your oven to 350 degrees f. and line a large baking tray with parchment paper. Heat oil in a large skillet over medium heat. Add in garlic and cook until fragrant, just about 1 minute.
❤Rachel
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Pesto Chicken Stuffed Mini Peppers
I’m pretty obsessed with these little mini peppers! Have you tried them yet?!
Fun, Quick light meal idea!
Here’s what to do:
➡️ SCROLL through the pictures
➡️ Read through the recipe
➡️ Grab your ingredients
➡️ Take a few minutes to make these
➡️ ENJOY
➡️ Come back here, comment below, and let us know how you liked them!
Sweet bell peppers can be eaten either raw or cooked. They are low in calories and exceptionally rich in vitamin C and other antioxidants, making them an excellent addition to our healthy lifestyle.
Makes 4-6 servings
Makes 4-6 servingsIngredients:
- 1.5 lbs. ground chicken or turkey
- 1 Tbsp olive oil, or avocado oil
- 2-3 cloves fresh garlic, minced
- 1/2 cup frozen organic green peas, thawed
- 1/3 cup fresh pesto sauce
- sea salt and pepper to taste (about 1/4 teaspoon each)
- 24 mini rainbow peppers, halved and seeded
- 1/2 cup shredded mozzarella cheese
Instructions:
Preheat your oven to 350 degrees f. and line a large baking tray with parchment paper. Heat oil in a large skillet over medium heat. Add in garlic and cook until fragrant, just about 1 minute. Add in the ground meat, sea salt, and pepper, then cook until nicely browned and crumbled, about 5 more minutes. Stir in your peas and fresh pesto sauce, then remove from heat.Taste test and adjust seasonings or pesto if desired. (I usually add a bit more pesto…that’s just me)Meanwhile, arrange mini peppers in a single layer, cut-side up on your prepared baking tray as shown.Fill each pepper carefully with pesto-turkey mixture, then top with shredded cheese.Bake in your preheated oven for 10-12 minutes, until cheese is nicely melted. Serve immediately and totally enjoy!
Add in the ground meat, sea salt, and pepper, then cook until nicely browned and crumbled, about 5 more minutes. Stir in your peas and fresh pesto sauce, then remove from heat.
Taste test and adjust seasonings or pesto if desired. (I usually add a bit more pesto…that’s just me)
Meanwhile, arrange mini peppers in a single layer, cut-side up on your prepared baking tray as shown.
Fill each pepper carefully with pesto-turkey mixture, then top with shredded cheese.
Bake in your preheated oven for 10-12 minutes, until cheese is nicely melted. Serve immediately and totally enjoy!❤Rachel
Ingredients
- 1.5 lbs. ground chicken or turkey
- 1 Tbsp olive oil, or avocado oil
- 2-3 cloves fresh garlic, minced
- 1/2 cup frozen organic green peas, thawed
- 1/3 cup fresh pesto sauce
- sea salt and pepper to taste (about 1/4 teaspoon each)
- 24 mini rainbow peppers, halved and seeded
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350 degrees f. and line a large baking tray with parchment paper.
- Heat oil in a large skillet over medium heat. Add in garlic and cook until fragrant, just about 1 minute. Add in the ground meat, sea salt and pepper, then cook until nicely browned and crumbled, about 5 more minutes.
- Stir in your peas and fresh pesto sauce, then remove from heat.
- Taste test and adjust seasonings or pesto if desired. (I usually add a bit more pesto...that's just me.)
- Meanwhile, arrange mini peppers in a single layer, cut-side up on your prepared baking tray as shown.
- Fill each pepper carefully with pesto-turkey mixture, then top with shredded cheese.
- Bake in your preheated oven for 10-12 minutes, until cheese is nicely melted.
- Serve immediately and totally enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1.5 lbs. ground chicken or turkey
- 1 Tbsp olive oil, or avocado oil
- 2-3 cloves fresh garlic, minced
- 1/2 cup frozen organic green peas, thawed
- 1/3 cup fresh pesto sauce
- sea salt and pepper to taste (about 1/4 teaspoon each)
- 24 mini rainbow peppers, halved and seeded
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350 degrees f. and line a large baking tray with parchment paper.
- Heat oil in a large skillet over medium heat. Add in garlic and cook until fragrant, just about 1 minute. Add in the ground meat, sea salt and pepper, then cook until nicely browned and crumbled, about 5 more minutes.
- Stir in your peas and fresh pesto sauce, then remove from heat.
- Taste test and adjust seasonings or pesto if desired. (I usually add a bit more pesto...that's just me.)
- Meanwhile, arrange mini peppers in a single layer, cut-side up on your prepared baking tray as shown.
- Fill each pepper carefully with pesto-turkey mixture, then top with shredded cheese.
- Bake in your preheated oven for 10-12 minutes, until cheese is nicely melted.
- Serve immediately and totally enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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