Ingredients
4 medium sweet yellow or orange peppers1-1/2 cups shredded rotisserie chicken1-1/2 cups cooked brown rice1 cup prepared pesto1/2 cup shredded Havarti cheeseFresh basil leaves, optional
Preparation
Preheat air fryer to 400°. Cut peppers lengthwise in half; remove stems and seeds. In batches, place peppers in a single layer on tray in air-fryer basket. Cook until skin starts to blister and peppers are just tender, 10-15 minutes. Reduce air fryer temperature to 350°.
Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture. In batches, cook until heated through, about 5 minutes. Sprinkle with cheese; cook until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.
