A quick and easy dinner with 5 ingredients
Preheat the grill and cook the peppers for five minutes on each side.
Remove the peppers from the oven, set aside and preheat the oven to 180 degrees.
In a medium bowl, mix the grated chicken with 1 cup grated cheese, pesto and quinoa.
Once the peppers have cooled enough, cut them in half and remove the membranes and seeds. Add 1/4 cup of the chicken mixture to each pepper and garnish with cheese.
Bake for 10 minutes and serve immediately.