How to Make Egg White, Chicken & Pesto Stuffed Bell Peppers
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Preheat oven to 375°F (190°C) and lightly spray a baking dish with nonstick spray.
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Arrange bell pepper halves in dish. Combine egg whites, shredded chicken, pesto, and black pepper in a bowl.
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Spoon mixture evenly into pepper halves.
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Bake for 25 minutes, or until egg whites are set and peppers are tender.
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Serve immediately, garnished with extra pesto if desired.
Pro Tips for Perfect Egg White, Chicken & Pesto Stuffed Bell Peppers
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium red bell peppers, halved and seeded, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Egg White, Chicken & Pesto Stuffed Bell Peppers?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Egg White, Chicken & Pesto Stuffed Bell Peppers?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium red bell peppers, halved and seeded?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs depending on the specific ingredients you use. Always check labels and make swaps as needed.