Pesto Chicken Stuffed Sweet Peppers

Mini sweet peppers filled with juicy pesto chicken and gooey mozzarella, baked until golden and bubbling—a flavorful, crowd-pleasing appetizer or snack. These vibrant bites are perfect for any gathering, offering a delightful blend of Italian-inspired flavors in every mouthful.

Save

This recipe transforms simple ingredients like cooked chicken and mini peppers into an elegant starter. Whether you are hosting a party or looking for a light snack, these stuffed peppers provide a satisfying crunch and a rich, cheesy filling that everyone will enjoy.

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 and Prepare

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

Step 2: Mix the Filling

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 Peppers

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

Step 4: Fill the Peppers

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

Step 5: Add Topping

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

Step 6: Bake

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

Step 7: Garnish and Serve

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

Zusatztipps für die Zubereitung

For the best results, ensure the mini peppers are halved evenly and all seeds are removed to create space for the filling. Lining your baking sheet with parchment paper prevents sticking and makes cleanup much faster.

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 for extra flavor and added nutrition.

Serviervorschläge

Serve these stuffed peppers as a standalone party appetizer or alongside a fresh garden salad for a light and healthy meal. They are best served warm while the cheese is still gooey.

Save

With their vibrant colors and bold Italian flavors, these Pesto Chicken Stuffed Sweet Peppers are a guaranteed hit. Simple to assemble and delicious to eat, they bring a touch of gourmet style to any snack time or social gathering.

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Yes, you can prepare the pesto chicken filling up to 24 hours in advance and store it refrigerated. Fill the peppers just before baking for best results.

→ What can I use instead of chicken?

Cooked quinoa, white beans, or crumbled Italian sausage work well as alternatives. Adjust cooking time slightly if using uncooked ingredients.

→ 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 until warmed through.

→ Can I freeze these stuffed peppers?

Yes, assemble and freeze unbaked peppers on a tray, then transfer to a freezer bag. Bake from frozen at 400°F for 25-30 minutes.

→ What other cheeses work in this filling?

Provolone, fontina, or shredded Italian blend cheese blend can substitute mozzarella. Each adds slightly different flavor while maintaining that melt.