Save These Pesto Chicken Stuffed Sweet Peppers are a vibrant and flavorful addition to any table. Featuring tender mini peppers filled with a creamy blend of shredded chicken, basil pesto, and gooey mozzarella, they offer a perfect balance of textures and tastes.
Save The combination of zesty pesto and creamy cheeses creates a mouthwatering filling that complements the natural sweetness of the peppers. Whether you're hosting a party or looking for a simple light entree, these peppers are a guaranteed hit.
Ingredients
- For the Filling
- 2 cups cooked chicken breast, finely shredded
- 1/3 cup basil pesto (store-bought or homemade)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- For the Peppers
- 12–16 mini sweet peppers, halved lengthwise and seeded
- For Topping
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Instructions
- Step 1
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Step 2
- In a medium bowl, mix the shredded chicken, pesto, cream cheese, 1/2 cup mozzarella, 2 tablespoons Parmesan, and black pepper until well combined.
- Step 3
- Arrange the halved and seeded mini sweet peppers cut-side up on the prepared baking sheet.
- Step 4
- Spoon the pesto chicken mixture evenly into each pepper half, mounding slightly.
- Step 5
- Sprinkle the tops with the remaining mozzarella and Parmesan cheese.
- Step 6
- Bake for 18–20 minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Step 7
- Let cool for 3–5 minutes before serving. Garnish with fresh basil if desired.
Zusatztipps für die Zubereitung
Using a rotisserie chicken is a great way to save time. Simply shred the meat while it is still warm for the best texture in the filling.
Varianten und Anpassungen
For a lighter filling, you can substitute the cream cheese with Greek yogurt. To make a vegetarian version, replace the chicken with cooked quinoa or chickpeas.
Serviervorschläge
Pair these savory stuffed peppers with a crisp white wine, such as a chilled glass of Pinot Grigio, to balance the richness of the pesto and cheese.
Save These Pesto Chicken Stuffed Sweet Peppers are a simple yet elegant way to enjoy a burst of Italian-inspired flavor. Serve them warm at your next gathering and enjoy the delicious results!
Recipe FAQs
- → Can I make these stuffed peppers ahead of time?
Yes, prepare the filling and stuff the peppers up to 24 hours in advance. Store covered in the refrigerator and bake when ready to serve, adding 2-3 extra minutes to the cooking time if baking cold.
- → What other proteins work well in this filling?
Ground chicken, turkey, or even crumbled Italian sausage make excellent alternatives. For a vegetarian version, try cooked quinoa, chickpeas, or chopped spinach mixed with extra cheese.
- → Can I freeze these stuffed peppers?
Freeze unbaked stuffed peppers in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen at 375°F for 25-30 minutes.
- → How do I know when the peppers are done?
The peppers are ready when they're tender when pierced with a fork and the cheese topping is golden brown with bubbling edges. This typically takes 18-20 minutes in a 400°F oven.
- → Can I use regular bell peppers instead?
Absolutely! Cut regular bell peppers into quarters or use whole peppers halved lengthwise. Regular peppers may need 5-10 additional minutes of baking time to become tender.
- → What can I serve with these stuffed peppers?
Pair with a crisp green salad, garlic bread, or roasted vegetables for a complete meal. They also shine alongside white wine like Pinot Grigio as part of an appetizer spread.