Save to Pinterest One Saturday afternoon, I opened my fridge to find leftover rotisserie chicken, a jar of pesto, and a bag of mini sweet peppers I'd bought on impulse. I wasn't planning to cook anything fancy, but those peppers looked so cheerful and small, almost begging to be stuffed. I scooped the chicken into a bowl, stirred in the pesto and cheese, and started filling each pepper half like I was assembling tiny edible boats. Twenty minutes later, the kitchen smelled like garlic and melted cheese, and I couldn't stop eating them straight off the pan.
I brought these to a potluck once, stacked on a big white platter with basil scattered on top. People kept asking if they were complicated, and I loved saying no, just chicken, pesto, and peppers. A friend who usually skips appetizers ate six and texted me the next day for the recipe. That's when I realized simple food that tastes this good doesn't need a fancy backstory.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves time, or use leftover grilled or poached chicken shredded into bite-sized pieces.
- Basil pesto: The heart of the flavor, whether you use a good jarred brand or blend your own with fresh basil, garlic, pine nuts, Parmesan, and olive oil.
- Shredded mozzarella cheese: Melts into creamy, stretchy goodness and binds the filling together inside each pepper.
- Grated Parmesan cheese: Adds a sharp, nutty depth that balances the richness of the pesto and mozzarella.
- Garlic clove, minced: Just one small clove gives the filling a warm, savory backbone without overpowering the basil.
- Freshly ground black pepper: A few cracks add gentle heat and bring all the flavors into focus.
- Olive oil: Helps the filling stay moist and adds a silky texture when everything bakes together.
- Mini sweet peppers: Look for the small, colorful ones sold in bags, they roast quickly and their natural sweetness plays perfectly with the savory filling.
- Fresh basil leaves and extra Parmesan: Optional garnishes that make the dish look vibrant and add a fresh, herbaceous finish.
Instructions
- Preheat and prep your pan:
- Set your oven to 400°F and line a baking sheet with parchment paper so the peppers don't stick and cleanup stays easy. This also helps the bottoms get tender without burning.
- Mix the filling:
- In a large bowl, stir together the shredded chicken, pesto, mozzarella, Parmesan, minced garlic, black pepper, and olive oil until every piece of chicken is coated in that green, cheesy goodness. Taste it and adjust seasoning if you like.
- Arrange the peppers:
- Lay the halved mini peppers cut side up on your prepared baking sheet, lining them up like little cups ready to be filled. Make sure they sit flat so the filling doesn't spill out.
- Stuff each pepper:
- Spoon a generous amount of the pesto chicken mixture into each pepper half, pressing gently to pack it in. Don't be shy, you want them full and rounded on top.
- Add extra cheese if you want:
- Sprinkle a little more mozzarella or Parmesan over the tops for extra golden, bubbling cheese. This step is optional but highly recommended if you love crispy, melted cheese.
- Bake until bubbly:
- Slide the baking sheet into the oven and bake for 18 to 20 minutes, until the cheese is melted, slightly golden, and the peppers are tender but still hold their shape. Your kitchen will smell incredible.
- Garnish and serve:
- Pull the pan out, let the peppers cool for a minute or two, then scatter fresh basil and extra Parmesan on top if you like. Serve them warm, straight from the pan or arranged on a platter.
Save to Pinterest The first time I made these, my neighbor knocked on the door just as I pulled them from the oven. I offered her one, and she stood in my kitchen eating three more while we talked. She said they reminded her of something her grandmother used to make, but simpler and brighter. That spontaneous moment, sharing warm food with someone who happened to stop by, is what cooking like this is all about.
Customizing Your Filling
If you want to switch things up, stir in a handful of chopped sun-dried tomatoes for sweetness and tang, or fold in some sautéed spinach for extra color and nutrition. I've also added crumbled feta instead of mozzarella when I wanted something sharper and saltier. The pesto chicken base is forgiving, so feel free to experiment with whatever sounds good or needs to be used up in your fridge.
Serving Suggestions
These stuffed peppers work beautifully as a party appetizer, arranged on a big platter with toothpicks nearby for easy grabbing. They're also hearty enough to serve as a light meal alongside a crisp green salad or some crusty bread. I've even packed them in a lunchbox with a little container of marinara for dipping, and they held up perfectly at room temperature.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days, though the peppers may release a little moisture as they sit. Reheat them in a 350°F oven for about 10 minutes to bring back that melty cheese and tender pepper texture, or zap them in the microwave if you're in a hurry.
- You can prep the peppers and filling a few hours ahead, then stuff and bake them right before serving.
- For a vegetarian version, swap the chicken for cooked quinoa, white beans, or even chopped mushrooms.
- If you can't find mini sweet peppers, use regular bell peppers cut into quarters, just bake a few minutes longer.
Save to Pinterest These little peppers have become my go-to when I want something that feels special but doesn't demand much effort or time. They remind me that the best recipes are the ones you can make again and again, tweaking them as you go, and still feel excited every time they come out of the oven.
Common Recipe Questions
- → Can I make these ahead of time?
Yes, you can prepare the filling and stuff the peppers up to 24 hours in advance. Store them covered in the refrigerator and bake when ready to serve.
- → What can I use instead of chicken?
Cooked quinoa, white beans, or even crumbled Italian sausage make excellent substitutions. Each option maintains the filling texture and absorbs the pesto flavors beautifully.
- → How do I store leftovers?
Keep cooled stuffed peppers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10 minutes or until warmed through.
- → Can I freeze these?
Yes, freeze unbaked stuffed peppers on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen at 400°F for 25-30 minutes.
- → What's the best way to serve these?
Serve warm as an appetizer at parties, or pair with a fresh arugula salad for a light lunch. They're also delicious alongside soup or as part of an Italian antipasto spread.