Air-Fryer Chicken Pesto Stuffed Peppers

On busy weeknights, I don’t want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. These air-fryer stuffed peppers deliver without having to sacrifice flavor! —Olivia Cruz, Greenville, South Carolina

• 

  Total Time

  Prep/Total Time: 25 min.
• 

  Makes

  4 servings

Ingredients

• 4 medium sweet yellow or orange peppers
• 1-1/2 cups shredded rotisserie chicken
• 1-1/2 cups cooked brown rice
• 1 cup prepared pesto
• 1/2 cup shredded Havarti cheese
• Fresh basil leaves, optional

Text Ingredients

Directions

• Preheat air fryer to 400°. Cut peppers lengthwise in half; remove stems and seeds. In batches, place peppers in a single layer on tray in air-fryer basket. Cook until skin starts to blister and peppers are just tender, 10-15 minutes. Reduce air fryer temperature to 350°.
• Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture. In batches, cook until heated through, about 5 minutes. Sprinkle with cheese; cook until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.

Nutrition Facts

2 stuffed pepper halves: 521 calories, 31g fat (7g saturated fat), 62mg cholesterol, 865mg sodium, 33g carbohydrate (7g sugars, 5g fiber), 25g protein.

source https://www.tasteofhome.com/recipes/air-fryer-chicken-pesto-stuffed-peppers/

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