Pesto Chicken Stuffed Sweet Peppers (Printable Version)

Halved mini peppers stuffed with seasoned chicken, basil pesto, and melted mozzarella, baked until tender and golden.

# What You’ll Need:

→ Chicken & Filling

01 - 2 cups cooked chicken breast, shredded or chopped
02 - 1/3 cup basil pesto
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 (optional)

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine shredded chicken, pesto, mozzarella, 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.
05 - Sprinkle extra mozzarella or Parmesan on top of each pepper if desired.
06 - Bake in preheated oven for 18-20 minutes, until cheese is melted and bubbly and peppers are tender.
07 - Remove from oven and garnish with fresh basil and Parmesan. Serve warm.

# Expert Hints:

01 -
  • Quick and easy to prepare with a total time of just 40 minutes.
  • A crowd-pleasing combination of pesto, chicken, and melted cheese.
  • A healthy, gluten-free option that doesn't compromise on flavor.
02 -
  • Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat before serving to restore the texture.
  • Check pesto labels for allergens like dairy or pine nuts, especially when serving guests with dietary restrictions.
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