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Preheat oven to 350 degrees F
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 the shredded chicken with the pesto and toss to coat.
Add a heaping spoonful of chicken to each pepper and top with cheese.
Bake for 15 minutes
Net carbs are 5.5 g per serving
Serving: 4-5 stuffed sweet peppers, Calories: 289kcal, Carbohydrates: 8.6g, Protein: 19.3g, Fat: 20g, Saturated Fat: 18g, Cholesterol: 14.9mg, Sodium: 784mg, Fiber: 3.1g, Sugar: 3.7g