Pesto Chicken Stuffed Peppers

No Carb

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 degrees

Step 2

Clean and slice the peppers in half lengthwise, splitting the green stems and leaving intact.

Step 3

This makes them easy to pick up and nice for presentation. Take a paring knife and gently trim out the white ribs and seeds. Rinse and set aside to dry.

Step 4

Combine the ground chicken, pesto, crushed red pepper flakes, salt, pepper and lemon juice.

Step 5

Gently toss to combine and add the olive oil.

Step 6

Stuff each pepper and place in a baking dish.

Step 7

Cover the baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.

Step 8

4 servings