Pesto Chicken Stuffed Sweet Peppers

Experience a burst of Italian-inspired flavor with these Pesto Chicken Stuffed Sweet Peppers. Tender mini peppers are packed with a savory mixture of shredded chicken, aromatic basil pesto, and a blend of mozzarella and Parmesan cheeses. Baked until the cheese is golden and bubbling, these bite-sized treats are a perfect gluten-free option for any occasion.

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The combination of juicy chicken and melted mozzarella creates a satisfying texture that pairs beautifully with the natural sweetness of roasted peppers. Whether you're hosting a gathering or looking for a quick meal, this recipe delivers gourmet taste with minimal effort.

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

Step 2

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Zusatztipps für die Zubereitung

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, reheat them in the oven or an air fryer before serving.

Varianten und Anpassungen

For a vegetarian version, substitute the chicken with cooked quinoa or white beans. You can also enhance the filling by adding sun-dried tomatoes or finely chopped spinach for extra nutrients and flavor.

Serviervorschläge

Serve these peppers as a crowd-pleasing party appetizer or pair them with a fresh garden salad for a light, balanced meal. They are best enjoyed warm straight from the oven.

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These Pesto Chicken Stuffed Sweet Peppers offer a delightful balance of healthy protein and indulgent cheese, making them a recurring favorite for any home cook looking for a simple yet impressive dish.

FAQs About This Recipe

→ Can I make these stuffed peppers ahead of time?

Yes, prepare the filling and halve the peppers up to a day in advance. Store them separately in the refrigerator, then fill and bake when ready to serve.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 8–10 minutes until warmed through. This helps maintain the texture better than microwaving, which can make the peppers soggy.

→ Can I freeze these before baking?

Absolutely. Assemble the stuffed peppers on a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen at 400°F for 25–30 minutes.

→ What other proteins work well in this filling?

Ground Italian sausage, shredded rotisserie turkey, or even white beans for a vegetarian option all pair beautifully with the pesto and cheese mixture.

→ How do I know when the peppers are done?

The peppers are ready when they're tender to the touch and the cheese is melted with golden-brown spots, typically after 18–20 minutes in the oven.