Pesto Chicken Stuffed Sweet Peppers

These Pesto Chicken Stuffed Sweet Peppers are the ultimate crowd-pleasing appetizer or snack. Combining juicy shredded chicken, vibrant basil pesto, and gooey melted mozzarella, these mini peppers are baked until golden and bubbling for a burst of Italian-inspired flavor in every bite.

Save

Whether you're looking for a colorful party platter or a light, protein-packed snack, these stuffed peppers offer the perfect balance of tender vegetables and savory filling. The addition of Parmesan adds a salty depth that perfectly complements the creamy mozzarella.

Ingredients

• Chicken & Filling
• 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
• Peppers
• 16 mini sweet peppers, halved lengthwise, seeds removed
• Garnish
• 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. For the best taste and texture, reheat them in the oven or toaster oven before serving.

Varianten und Anpassungen

For a vegetarian version, you can 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 nutrition and flavor.

Serviervorschläge

These peppers are best served warm as a party appetizer. Alternatively, you can serve them alongside a fresh green salad for a light and healthy lunch or dinner.

Save

With their vibrant colors and irresistible cheesy topping, these Pesto Chicken Stuffed Sweet Peppers are sure to become a staple in your appetizer rotation. Enjoy the simple preparation and the big, bold flavors!

Cooking Questions & Answers

→ Can I make these stuffed peppers ahead of time?

Yes, you can assemble the peppers up to 24 hours in advance. Store them covered in the refrigerator and bake when ready to serve. They may need an extra 2-3 minutes of baking time if chilled.

→ What can I use instead of chicken?

For a vegetarian option, substitute cooked quinoa, white beans, or ricotta cheese mixed with spinach. The filling quantities remain the same for a satisfying alternative.

→ How do I store leftovers?

Keep cooled stuffed peppers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 8-10 minutes or until warmed through.

→ Can I freeze these stuffed peppers?

Yes, freeze unbaked peppers on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen at 400°F for 25-30 minutes.

→ What other cheeses work well in this filling?

Provolone, fontina, or gouda pair beautifully with the pesto. For a lighter version, part-skim mozzarella still melts beautifully while reducing the fat content.