Pesto Chicken Stuffed Sweet Peppers

• 2 pounds Mini Sweet Peppers
• 2 whole Chicken Breast, Cooked And Shredded
• 1 jar (6 1/4 Oz. Size) Pesto
• 1- 1/2 cup Shredded Mozzarella Cheese

1. Preheat oven to 350 degrees F.
2. Wash and remove tops from the peppers.
3. Slice and remove any seeds.
4. Lay pepper halves on a large greased baking sheet.
5. In a medium size mixing bowl, combine shredded chicken (see note below) with pesto and toss to coat.
6. Add a heaping spoonful of chicken to each pepper and top with cheese.
7. Bake for 15 minutes.
8. Note: I just put the chicken breast in my smallest crock pot, lightly seasoning with salt and pepper.
9. Then I added 1 cup liquid (water or chicken broth works) and let it simmer on low for 8 hours.
10. I drained off all liquid and shredded the chicken.

sweet peppers, chicken, pesto, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/pesto-chicken-stuffed-sweet-peppers/ (may not work)