Pesto Chicken Stuffed Sweet Peppers (Print version)

Mini peppers filled with creamy pesto chicken and mozzarella, baked until tender and bubbly.

# Required ingredients:

→ For the 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

→ For the Peppers

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

→ For Topping

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

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a medium mixing bowl, combine shredded chicken, basil pesto, softened cream cheese, 1/2 cup mozzarella, 2 tablespoons Parmesan, and black pepper. Mix until well combined and evenly distributed.
03 - Place halved and seeded mini sweet peppers cut-side up on the prepared baking sheet in a single layer.
04 - Spoon pesto chicken mixture evenly into each pepper half, mounding slightly to fill completely.
05 - Sprinkle remaining 1/4 cup mozzarella and 1 tablespoon Parmesan cheese evenly over the filled pepper halves.
06 - Bake for 18 to 20 minutes, or until peppers are tender and cheese is golden brown and bubbling at edges.
07 - Allow to cool for 3 to 5 minutes. Garnish with fresh basil leaves if desired before serving.

# Expert Advice:

01 -
  • Easy to prepare in just 40 minutes from start to finish.
  • A healthy, gluten-free option that doesn't compromise on flavor.
  • Uses simple, high-quality ingredients like basil pesto and fresh peppers.
02 -
  • Thoroughly seed and clean the peppers to provide maximum space for the filling.
  • Check the pesto ingredients carefully for tree nuts if you have allergies, as traditional recipes use pine nuts.
  • Always double-check your ingredient labels for hidden allergens like dairy or gluten if serving to guests with sensitivities.
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