Pesto Chicken Pepper Boats

Ingredients

• 2 medium sweet yellow or orange peppers
• 1- 1/2 cups shredded chicken
• 1-1/2 cups cooked rice
• 1 cup prepared pesto
• 3/4 cup shredded Mozzarella cheese

Directions

1. Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°.
2. Meanwhile, in a saute pan, combine chicken, rice and pesto. Heat through. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake (or broil) until cheese is melted, 3-5 minutes.