Pesto Power

It's been forever since I've posted a recipe on here. Seriously, the last one was over 6 months ago back in April. It's with slightly good reason though since the boy's been doing most of the cooking, and when I do cook I'm either repeating a recipe on the blog or I don't have the patience to take photos as well. Plus because of my gestational diabetes, I haven't been baking up the desserts I normally do during football season. Enough excuses though, since I'm back with a recipe. (We'll see if it's 6 months before I post another one!)

Like most of the recipes I seem to make lately this was a Mix and Match Mama one first. What can I say, I'm a bit obsessed with her recipes, blogs, and life really, but I did try to give it a twist of my own.

Pesto Stuffed PeppersIngrediants
3 small bell peppers
Olive Oil
1 rotisserie chicken, shredded
12 oz frozen spinach, defrosted with excess water squeezed out
1 cup pesto
1 cup bread crumbs
2 cups grated mozzarella, divided
Salt, pepper, and Tony Chachere, to taste (not pictured)

Directions
1. Preheat the oven to 425. Slice each pepper in half and remove the seeds. Place peppers in a baking dish and drizzle with olive oil. Bake for 10 minutes. (I thought this was a pretty perfect time, but the boy like his peppers a little softer, so we probably could have gone an extra 2 or 3 minutes.)
2. Meanwhile mix together the chicken, spinach, pesto, bread crumbs, 1 cup mozzeralla, salt, pepper, and Tony Chachere.
3. Once the peppers are out of the oven stuff with the chicken mixture.
4. Top with the remaining mozzarella. Bake for 15 minutes. (Don't worry if you have a extra cheese all of the pan. It actually crisps up and turns into delicious little cheese toasties to snack while you're waiting for the peppers to cool.)
5. Let cool and serve with freshly grated parmesan.
I wound up really, really enjoying this dish. The boy on the other hand wasn't nearly as big of a fan. Turns out he doesn't really like stuffed peppers no matter what's in them. But that only meant there was even more leftover for me to each throughout the week!

Pesto Stuffed Peppers
Ingrediants
3 small bell peppers
Olive Oil
1 rotisserie chicken, shredded
12 oz frozen spinach, defrosted with excess water squeezed out
1 cup pesto
1 cup bread crumbs
2 cups grated mozzarella, divided
Salt, pepper, and Tony Chachere, to taste
Directions
1. Preheat the oven to 425. Slice each pepper in half and remove the seeds. Place peppers in a baking dish and drizzle with olive oil. Bake for 10 minutes.
2. Meanwhile mix together the chicken, spinach, pesto, bread crumbs, 1 cup mozzeralla, salt, pepper, and Tony Chachere.
3. Once the peppers are out of the oven stuff with the chicken mixture.
4. Top with the remaining mozzarella. Bake for 15 minutes.
5. Let cool and serve with freshly grated parmesan.