Ingredients:

  • 4 large bell peppers, halved lengthwise and seeded
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 3 cups cooked chicken breast, shredded or finely diced
  • 0.5 cup basil pesto
  • 0.25 cup Greek yogurt
  • 0.5 cup cooked quinoa
  • 0.25 cup sun-dried tomatoes, finely chopped
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp fresh basil leaves, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C) for oven roasting. Arrange bell pepper halves cut-side up on a large rimmed baking sheet.
  2. Drizzle peppers with olive oil and sprinkle with sea salt. Roast for 8–10 minutes to pre-soften.
  3. In a large mixing bowl, combine the cooked shredded chicken, basil pesto, Greek yogurt, sun-dried tomatoes, and cooked quinoa. Mix until the chicken is thoroughly coated and the mixture is cohesive.
  4. Spoon the pesto chicken mixture generously into the pre-roasted pepper cavities.
  5. Top each pepper with shredded mozzarella and grated Parmesan cheese.
  6. Return the peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted, bubbling, and slightly golden. This completes the 20-minute oven roasting time.
  7. For alternative methods: For Stovetop Steam, steam for 15 minutes until soft and pale. For Air Fryer, cook in small batches for 12 minutes until very charred. For a deeper char on the outside of your peppers using the oven method, consider using the air fryer at 375°F for the final bake, though the oven method is better for feeding a family of four in one go.
  8. Garnish with fresh basil leaves and serve immediately.