Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.

Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken. Set aside.

Cook quinoa according to package. Should yield about 1 cup of cooked quinoa. Set aside.

Meanwhile, turn on broiler and place bell peppers under broiler for 5 minutes until skin blisters and blackens. Remove and set aside.

Preheat oven to 350 F (180 C).

In a medium bowl mix the quinoa, chicken, cheese, and pesto together.

When peppers have cooled, cut in half and remove seeds.

Fill pepper halves with chicken mixture and top with cheese.

Bake for 10 minutes. Serve.