Pesto Chicken Stuffed Sweet Peppers (Printable)

Mini peppers stuffed with pesto chicken and mozzarella, baked to golden perfection.

# What You Need:

→ Chicken & Filling

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

# Directions:

01 - Preheat oven to 400°F (200°C) and 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 filled 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 if using. Serve warm.

# Expert Hints:

01 -
  • Quick and easy to prepare in just 40 minutes.
  • Naturally gluten-free and packed with 18g of protein per serving.
  • The combination of savory pesto and melted mozzarella is irresistible.
02 -
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat before serving.
  • Double-check pesto labels for specific allergens like dairy or pine nuts.
  • Use a variety of pepper colors for a beautiful and festive presentation.
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