Pesto Chicken Stuffed Sweet Peppers

Preheat oven to 350ºF.

Wash and remove tops from the peppers. Slice and remove any seeds. Lay pepper halves on a large greased baking sheet.

In a medium size mixing bowl, combine shredded chicken (see note below) with pesto and toss to coat. Add a heaping spoonful of chicken to each pepper and top with cheese.

Bake for 15 minutes.

Note: I just put the chicken breast in my smallest crock pot, lightly seasoning with salt and pepper. Then I added 1 cup liquid (water or chicken broth works) and let it simmer on low for 8 hours. I drained off all liquid and shredded the chicken.