Pesto Chicken Stuffed Sweet Peppers (Print Version)

Mini sweet peppers loaded with pesto chicken and melted mozzarella, baked to golden perfection.

# What You'll Need:

→ Chicken & Filling

01 - 2 cups cooked chicken breast, shredded or chopped
02 - 1/3 cup basil pesto, store-bought or homemade
03 - 1/2 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1 small garlic clove, minced
06 - Freshly ground black pepper to taste
07 - 1 tablespoon olive oil

→ Peppers

08 - 16 mini sweet peppers, halved lengthwise with seeds removed

→ Garnish

09 - Fresh basil leaves, finely sliced (optional)
10 - Extra grated Parmesan cheese (optional)

# Steps to Follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine shredded chicken, basil pesto, shredded mozzarella, grated Parmesan, minced garlic, black pepper, and olive oil. Mix until evenly coated.
03 - Arrange halved mini peppers cut side up on the prepared baking sheet.
04 - Spoon pesto chicken mixture evenly into each pepper half, pressing gently to fill completely.
05 - Sprinkle additional mozzarella or Parmesan cheese on top of each stuffed pepper if desired.
06 - Bake for 18 to 20 minutes until cheese is melted and bubbly and peppers are tender.
07 - Remove from oven and garnish with fresh basil and Parmesan cheese if using. Serve immediately while warm.

# Additional Tips::

01 -
  • Each pepper is a perfect two-bite bundle of juicy chicken, herby pesto, and gooey melted cheese.
  • They bake in under half an hour and look impressive without any tricky techniques.
  • Naturally gluten-free and easy to customize with whatever herbs or veggies you have on hand.
  • Great warm from the oven or at room temperature, so they work for parties or meal prep.
02 -
  • Don't skip removing the seeds and membranes from the peppers, they can be bitter and take up space you want for the filling.
  • If your pesto is very oily, drain off a little before mixing so the filling doesn't get greasy and slide out.
  • Let the stuffed peppers cool for a couple of minutes before serving, the cheese will be molten hot right out of the oven.
03 -
  • Use a small spoon or your fingers to really pack the filling into each pepper, it makes every bite more satisfying.
  • If you want a little heat, add a pinch of red pepper flakes to the filling or drizzle the finished peppers with a touch of hot honey.
  • Leftover pesto chicken mixture makes a fantastic sandwich filling or pasta topping, so don't toss any extra.
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