Roast red pepper on the BBQ or in the oven at 450°F for approximately 3 minutes until some char is developed. Set pepper aside to cool.
Heat a pan over medium heat with 1 tbsp of olive oil. Add Sous Chef Chicken Marsala and cook for 4 minutes, continuously stirring but not breaking up the chicken.
Empty rice from the pouch into a microwave safe bowl and add fresh green peas and mix. Microwave for 2 minutes, stir then microwave again for 1 minute.
Once the pepper is cooled to just above room temperature, slice it in half, length- wise. Using a spoon scoop out all the seeds and veins.
Assemble using the pepper as a bowl add the rice and peas. Layer on Sous Chef Chicken Marsala and finally top with pesto. Enjoy!
