Monday night after a crazy, busy day, I made what I think is a yummy, healthy supper! It really was easy to make and perfect when you’re in a time crunch. You get part of it started in the crockpot in the morning, and then you finish it that evening! Easy!
Crockpot Part:
2 chicken breasts (mine were frozen)
enough water to cover chicken
Put chicken breasts in the crockpot and pour in enough water to cover the chicken. Cook on low for 8-9 hours. Take out chicken when cooked and shred with tongs.
Chicken Pesto Stuffed Peppers:
2 bell peppers
cooked chicken breasts (see above)
1 cup pesto
1 cup panko crumbs
1 box frozen spinach (thawed, drained)
2 cups mozzarella cheese (divided)
Preheat oven to 425 degrees.
1. Cut bell peppers in half length-wise. Take out the seeds and lay flat in an 8×8. Drizzle with olive oil. Cook in the oven for 10 minutes.
2. In a large bowl, combine chicken, spinach, pesto (with oil from jar), panko, and 1 cup mozzarella cheese.
3. Spoon lots of the mixture onto the bell pepper halves that are still in the 8×8. You will really load these peppers high!
4. Sprinkle the tops of the peppers with the remaining 1 cup mozzarella cheese.
5. Bake for 15 minutes and enjoy!!!
I almost made a side for this but decided against it and I’m glad I did. These peppers were so filling by themselves, so it really is a quick-fix supper. Hope y’all love them as much as we did!
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