Pesto Chicken Stuffed Sweet Peppers

These Pesto Chicken Stuffed Sweet Peppers are a vibrant and flavorful addition to any gathering. Combining the richness of basil pesto with creamy mozzarella and tender shredded chicken, these mini peppers are baked until they reach the perfect balance of tender and bubbly. They are an ideal choice for anyone looking for a gluten-free appetizer that looks as good as it tastes.

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Whether you are hosting a formal party or simply looking for a quick weeknight snack, this Italian-inspired dish brings together simple components for a truly gourmet feel. The natural sweetness of the mini peppers perfectly complements the savory, herbaceous notes of the pesto chicken filling, making every bite a delight.

Ingredients

• 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 (for filling)
• 2 tablespoons grated Parmesan cheese (for filling)
• 1/4 teaspoon freshly ground black pepper
• 12–16 mini sweet peppers, halved lengthwise and seeded
• 1/4 cup shredded mozzarella cheese (for topping)
• 1 tablespoon grated Parmesan cheese (for topping)

Instructions

Step 1: Prep

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2: Mix Filling

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: Prepare Peppers

Arrange the halved and seeded mini sweet peppers cut-side up on the prepared baking sheet.

Step 4: Stuff

Spoon the pesto chicken mixture evenly into each pepper half, mounding slightly.

Step 5: Top

Sprinkle the tops with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan cheese.

Step 6: Bake

Bake for 18–20 minutes, or until the peppers are tender and the cheese is golden and bubbly.

Step 7: Serve

Let cool for 3–5 minutes before serving. Garnish with fresh basil if desired.

Zusatztipps für die Zubereitung

For the best results, use rotisserie chicken for ultimate convenience and a tender texture. Ensure the cream cheese is fully softened at room temperature before mixing to achieve a perfectly smooth and creamy filling.

Varianten und Anpassungen

To lighten the dish, you can substitute the cream cheese with Greek yogurt for a tangy twist. For a vegetarian version, replace the shredded chicken with cooked quinoa or mashed chickpeas to keep the filling hearty.

Serviervorschläge

These peppers are best served warm straight from the oven. Pair them with a crisp white wine such as Pinot Grigio to beautifully complement the rich mozzarella and aromatic basil pesto.

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These colorful, cheesy bites are sure to be a hit at your next meal or celebration. With their vibrant colors and rich flavor profile, they provide a satisfying and impressive dish with minimal effort.

FAQs About This Recipe

→ Can I make these stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers up to 24 hours in advance. Store them covered in the refrigerator, then bake when ready to serve. You may need to add a few extra minutes to the baking time if starting from cold.

→ What's the best way to shred the chicken?

Use two forks to pull apart cooked chicken breast into fine shreds. A rotisserie chicken works perfectly for convenience, or you can poach, bake, or grill chicken breasts specifically for this dish.

→ Can I freeze these before or after baking?

You can freeze assembled, unbaked peppers for up to 3 months. Thaw overnight in the refrigerator before baking. Already-baked peppers can be frozen but the texture may become slightly softer upon reheating.

→ How do I make this vegetarian?

Replace the shredded chicken with cooked quinoa, chickpeas, or chopped spinach. The pesto and cheese mixture provides plenty of flavor and protein even without meat.

→ What type of pesto works best?

Any quality basil pesto will work beautifully. Homemade pesto allows you to control the ingredients, while store-bought offers convenience. If avoiding nuts, look for or make a nut-free pesto variant.

→ Can I use regular bell peppers instead of mini peppers?

Absolutely. Use full-sized bell peppers cut into quarters or thirds. You may need to increase the baking time by 5-10 minutes to ensure larger pieces become fully tender.