Pesto Chicken Stuffed Sweet Peppers

Pesto Chicken Stuffed Sweet Peppers are a vibrant, flavorful appetizer featuring mini sweet peppers filled with juicy shredded chicken, aromatic basil pesto, and gooey mozzarella cheese. Baked until golden and bubbling, these bite-sized snacks are a guaranteed hit at any gathering and are naturally gluten-free.

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Perfect for parties or as a protein-packed snack, this recipe brings together simple Italian-inspired flavors in a fun, colorful presentation. With only 20 minutes of preparation, they are as easy to make as they are delicious to eat.

Ingredients

• 2 cups cooked chicken breast, shredded or chopped
• 1/3 cup basil pesto (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 small garlic clove, minced
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 16 mini sweet peppers, halved lengthwise, seeds removed
• Fresh basil leaves, finely sliced (optional)
• Extra grated Parmesan (optional)

Instructions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the shredded chicken, pesto, mozzarella, Parmesan, minced garlic, a pinch of black pepper, and olive oil. Mix until evenly coated.

Step 3

Arrange the halved mini peppers, cut side up, on the prepared baking sheet.

Step 4

Spoon the pesto chicken mixture evenly into each pepper half, pressing gently to fill.

Step 5

Sprinkle a little extra mozzarella or Parmesan on top if desired.

Step 6

Bake in the preheated oven for 18–20 minutes, until the cheese is melted and bubbly and the peppers are tender.

Step 7

Remove from oven. Garnish with fresh basil and a sprinkle of Parmesan, if using. Serve warm.

Zusatztipps für die Zubereitung

Using a baking sheet lined with parchment paper ensures the cheese doesn't stick and makes cleanup a breeze. Be sure to press the chicken mixture gently into the peppers so it stays secure during baking.

Varianten und Anpassungen

For a vegetarian version, substitute cooked quinoa or white beans for the chicken. You can also add sun-dried tomatoes or chopped spinach to the filling for extra flavor and nutrition.

Serviervorschläge

Serve these stuffed peppers warm as a party appetizer or alongside a fresh garden salad for a light and satisfying meal. They are best enjoyed immediately out of the oven.

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Simple, savory, and satisfying, these Pesto Chicken Stuffed Sweet Peppers are the perfect addition to your recipe collection. Enjoy the delicious blend of melted cheese and aromatic pesto in every bite.

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can prepare the filling and stuff the peppers up to a day in advance. Store them covered in the refrigerator, then bake when ready to serve.

→ What can I use instead of chicken?

Cooked quinoa, white beans, or chopped spinach work well as vegetarian alternatives. Adjust cooking time by a few minutes as needed.

→ How do I store leftovers?

Keep leftover stuffed peppers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-12 minutes to restore crispness.

→ Can I freeze these before baking?

Arrange stuffed peppers on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen at 400°F for 25-30 minutes.

→ What other cheeses work well?

Fontina, provolone, or shredded Italian cheese blends can replace the mozzarella. For extra flavor, try adding crumbled goat cheese or feta to the filling.