Chicken Pesto Stuffed Peppers

4 medium sweet yellow or orange peppers

1 ½ cups shredded rotisserie chicken

1 ½ cups cooked rice

1 cup prepared pesto

1 cup shredded Havarti cheese

Fresh basil leaves, optional

Preheat broiler. Cut peppers lengthwise in half; remove stems and seeds. Place peppers skin side up on a baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°. (10 min)
Meanwhile, in a large bowl, combine chicken, rice and pesto. When peppers are cool enough to handle, fill with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes longer. If desired, sprinkle with basil before serving. (20 min)