Pesto Chicken Stuffed Sweet Peppers (Print version)

Halved mini peppers filled with seasoned chicken, basil pesto, and melted mozzarella, baked to golden perfection.

# Required ingredients:

→ 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 (optional)

# How to make it:

01 - Preheat oven to 400°F. 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 completely.
05 - Sprinkle extra mozzarella or Parmesan on top of each filled pepper if desired.
06 - Bake in preheated oven for 18 to 20 minutes, until cheese is melted and bubbly and peppers are tender.
07 - Remove from oven. Garnish with fresh basil and Parmesan if using. Serve warm.

# Expert Advice:

01 -
  • Easy to Prepare: Uses simple ingredients and takes only 20 minutes of active prep time.
  • Nutritious: A high-protein, gluten-free snack that incorporates fresh vegetables.
  • Versatile: Great as a party appetizer, a light lunch, or a flavorful side dish.
02 -
  • Gentle Filling: Press the chicken mixture gently into the pepper halves to ensure they are well-filled without tearing the skins.
  • Allergen Check: Always review pesto labels for allergens like pine nuts or specific tree nuts.
  • Cheese Topping: An extra sprinkle of Parmesan before baking adds a lovely golden crust.
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