Two fun facts about me: 1) I love stuffed peppers. They’re very underrated. You can put things you’d normally eat alone into a stuffed pepper and it’s a whole new meal! With an added veggie! 2) I LOVE HOLIDAYS. Like any holiday. Halloween…Memorial Day…Valentine’s…ST. PATRICK’S DAY! All week I’ve been planning “green meals”, which inspired these delicious, GREEN PESTO PEPPERS.
Full Disclosure – I tried making a “skinny shepherd’s pie!” and it…didn’t exactly turn out. Not to mention shepherd’s pie is not a pretty dish to photograph.
So, classic Maddy – I have two papers and an exam coming up at the end of this week and these are the things on my current To-Do List: 1) Go to the grocery store and get supplies for TWO St. Patrick’s Day desserts. 2) Consider going to Party City to find plastic shamrock rings. 3) Sort out all the ‘mallows from a Lucky Charms box. 4) Take the dogs for a walk in one of the windows of sunshine between the storm pockets today. 5) Eat one of these peppers for every meal today. *Priorities* *Balanced Lifestyle*
I know you’re probably thinking – how does she now have two stuffed pepper recipes on this blog and no pizza recipe? Trust me. I agree. I’m adding pizza to the must share list. And cupcakes, which I’ll share with you TOMORROW! Because they’re Bailey’s boozy and they have coffee buttercream frosting….whaaaaaat!?
- 1 cup packed basil
- ¼ cup shredded parmesan
- 2½ tbsp. olive oil
- 1 clove garlic, roughly chopped
- 1 lemon wedge, juiced (1/6 lemon)
- Salt and pepper to taste
- 3 red bell peppers, cut in half and deseeded
- 2 cups uncooked veggie rotini pasta
- 3 chicken breast, chopped into bite size pieces
- 2 tbsp. olive oil, divided
- ½ small yellow onion, chopped
- 2 cloves garlic, minced
- 3 large handfuls of baby spinach
- ½ tsp dry oregano
- Salt and Pepper to taste
- 1 ball mozzarella cheese
- Combine ingredients in a food processor and blend until pureed.
- Combine chicken, 1 tbsp. olive oil, salt, and pepper in a bowl and marinate for about 20 minutes.
- Preheat oven to 350 degrees.
- Boil a large pot of water. Add peppers and cook for 7 minutes. Remove peppers and cook pasta according to instructions.
- Heat a large saute pan over medium high heat. Add the remaining olive oil. Add the chicken and cook until done, tossing occasionally.
- Add garlic, onion, and spinach and saute until fragrant and soft - about 4 minutes.
- Add pasta and pesto sauce, stirring until combined.
- Stuff the peppers with the chicken/pesto mixture. You may have some leftover depending on the size of your peppers.
- Top each pepper with a slice of mozzarella cheese.
- Cook in the oven for 8 minutes, until cheese melts.