Wash and slice the top stems off the peppers and clean out the inside, cut the peppers in half lengthwise. You should end up with 6 bell pepper halves.
Cook the quinoa. I used a microwave bag of quinoa because cooking quinoa on the stovetop is always so messy for me. I followed the instructions on the bag, then I used ½ cup of the quinoa that was in the bag.
Combine the shredded chicken, quinoa, pesto, and ½ cup of mozzarella cheese in a bowl. Mix to evenly combine everything.
Preheat the air fryer for 5 minutes at 400 °F
Fill each half of the bell peppers with the chicken mixture. Place the stuffed bell peppers in the air fryer basket on a piece of parchment paper.
Cook for 7-10 minutes at 350 °F, or until peppers are tender to your liking.
For the cheese. During the last 2 minutes of cooking, add the cheese for a broil affect. Or if you want it nice and melty, put it on after the full cook time and let it sit in the warm air fryer and it will melt.
Remove and enjoy.
Notes
Depending on the size of your bell peppers, this will serve at least 3 people. Feel free to double this recipe to make more.
If you double the recipe, you will use 1, 6 oz jar of pesto.
If you double the recipe, you will add 1 cup of shredded cheese to the mixture. And then top the peppers with the remaining ½ cup.