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Pesto Chicken Stuffed Mini Peppers

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!