Take this FREE quiz to find out your ticket OFF the weight loss rollercoaster - exactly what you need to lose weight – FOR GOOD!

Pesto Chicken Stuffed Peppers

Share This Post

Pesto Chicken Stuffed Peppers

Course: Dinner
Keyword: chicken, dairy-free, gluten-free
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g
Servings: 4
Calories: 332kcal


  • 8 ozs Chicken Breast
  • 1/2 cup Quinoa (dry, uncooked)
  • 4 Yellow Bell Pepper (large)
  • 2 tbsps Water
  • 2 stalks Green Onion
  • 1/2 cup Pesto
  • 3 tbsps Lemon Juice
  • 1/8 tsp Sea Salt


  • Bring a pot of water to a boil. Reduce to a gentle simmer, add chicken and cover. Let simmer until chicken is cooked through, about 15 to 20 minutes. Remove chicken and shred into pieces using two forks.
  • While your chicken cooks, cook your quinoa according to the directions on the package. Fluff with a fork and set aside.
  • Preheat your oven to 375ºF (191ºC).
  • Cut the tops off of the peppers and discard the seeds and ribs. Place peppers upside down in baking dish and add water. Cover with foil and bake for 25 minutes.
  • While peppers are baking, combine the cooked quinoa, shredded chicken, green onion, pesto, lemon juice and sea salt. Mix well and set aside.
  • Remove the peppers from the oven. Carefully remove the foil and turn right-side up. Drain any excess water from the baking dish.
  • With the peppers sitting upright, spoon equal amounts of the pesto chicken filling into each. Cover with foil again, then bake for an additional 20 minutes, or until filling is warmed through and peppers are very tender.
  • Remove the stuffed peppers from the oven and enjoy!


  • Additional Toppings

    Parmesan cheese, nutritional yeast, fresh herbs, a pinch of red chili flakes, or more pesto.
  • Tipsy Bell Peppers

    If your bell peppers are tipsy and do not stand upright on their own, try slicing the bottom of them to create a flat surface.
  • More Carbs

    Serve over a bed of rice or quinoa.
  • Make it Vegetarian

    Swap out the chicken for cooked lentils.


Serving: 4g | Calories: 332kcal | Carbohydrates: 30g | Protein: 21g | Fat: 15g | Cholesterol: 41mg | Sodium: 295mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1119IU | Vitamin C: 347mg | Calcium: 134mg | Iron: 2mg

More To Explore


139. Mastering Resilience (Why It Matters & How To Do It)

How old were you when you first thought about changing your body?

If some of the first weight or body image related experiences from your childhood – like attending WW meetings as a 12-year-old – are still having an impact on how you view yourself today, this episode is for you.

I’m reviewing Mastering Resilience, by Lorry Leigh Belhumeur, and sharing the steps you can take to not only heal yourself but ensure that you break the cycle of self-loathing for the next generation.

Learning to use those adverse experiences to fuel your desire to make positive changes to become the happiest, healthiest, and most confident version of yourself is the first step in changing your story.


138. Phases of Progress

Have you ever heard the saying, “If it was easy, everyone would do it”?

This is true for almost anything that’s worth doing – starting a new job, renovating your house, and, yes, even losing weight.

The truth is that it’s usually not the end goal that makes everything feel unattainable, but rather the phases of progress you have to go through to reach your goal.

I know we all want our progress to be fast, easy, and predictable.

But it’s just not.

Every single one of us works through four phases of progress, some of which are much more trying than others.

I’m breaking them all down in this episode to help normalize exactly what it looks like to make progress that lasts.

Are you ready to lose fat for good?​

Take this quick quiz to see where you’re going wrong with weight loss & exactly what you need to do differently to see the progress that lasts!