We have quite a few delicious-looking bell peppers growing in our garden this year and stuffed peppers make for a satisfying meal on a cool, autumn evening. Give them a taste and let me know what you think!
6 red, orange, yellow or green bell peppers
2 chicken breasts, cooked and shredded
1½ cup mozzarella cheese, shredded
1 cup KAMUT® bulgur, cooked
1 (6.25oz) jar of pesto
Set broiler on high. Place whole bell peppers under broiler for 5 minutes on each side, until skin blisters and begins to turn black, then set aside.
Preheat oven to 350 degrees.
Combine the shredded chicken with the pesto, KAMUT® bulgur and 1 cup of shredded cheese.
Once peppers are cool enough to handle, slice in half and remove seeds. Add ¼ cup of the chicken mixture to each pepper and top with remaining mozzarella.
Bake for 10 minutes and enjoy!