Pesto Chicken Stuffed Sweet Peppers (Printable)

Mini peppers stuffed with savory pesto chicken filling, topped with melted mozzarella and baked to tender perfection.

# What You Need:

→ Filling

01 - 2 cups cooked chicken breast, finely shredded
02 - 1/3 cup basil pesto
03 - 1/2 cup cream cheese, softened
04 - 1/2 cup shredded mozzarella cheese
05 - 2 tablespoons grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper

→ Peppers

07 - 12–16 mini sweet peppers, halved lengthwise and seeded

→ Topping

08 - 1/4 cup shredded mozzarella cheese
09 - 1 tablespoon grated Parmesan cheese

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a medium bowl, combine shredded chicken, pesto, cream cheese, 1/2 cup mozzarella, 2 tablespoons Parmesan, and black pepper until well blended.
03 - Place halved and seeded mini sweet peppers cut-side up on the prepared baking sheet.
04 - Spoon pesto chicken mixture evenly into each pepper half, mounding slightly above the rim.
05 - Sprinkle remaining mozzarella and Parmesan cheese over the filled peppers.
06 - Bake for 18–20 minutes until peppers are tender and cheese is golden and bubbly.
07 - Allow to cool for 3–5 minutes before serving. Garnish with fresh basil if desired.

# Expert Hints:

01 -
  • Quick to prepare with only 20 minutes of active cooking time.
  • Gluten-free and packed with protein.
  • A colorful appetizer that looks stunning on any serving platter.
02 -
  • Ensure the cream cheese is fully softened to achieve a smooth and creamy filling.
  • Line your baking sheet with parchment paper for easy cleanup and to prevent the peppers from sticking.
  • Always check ingredient labels for potential allergens like tree nuts in the pesto.
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