Pesto Chicken Stuffed Sweet Peppers (Printer-Friendly)

Mini peppers loaded with pesto chicken and cheese, baked until bubbly and golden.

# What You Need:

→ 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
10 - Extra grated Parmesan cheese

# Steps:

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. Sprinkle additional mozzarella or Parmesan on top if desired.
05 - Bake in preheated oven for 18 to 20 minutes until cheese is melted and bubbly and peppers are tender.
06 - Remove from oven. Garnish with fresh basil and Parmesan. Serve warm.

# Expert Suggestions:

01 -
  • Quick & Easy: Ready in just 40 minutes with simple preparation steps.
  • Flavor-Packed: The combination of basil pesto and garlic provides a savory, aromatic punch.
  • Gluten-Free: A naturally gluten-free snack that fits many dietary needs.
  • Perfect for Groups: Yields about 16 stuffed peppers, making it ideal for gatherings.
02 -
  • Use a rotisserie chicken to save time on cooking and shredding.
  • Make sure to remove all seeds from the mini peppers to create more space for the delicious filling.
  • Check the labels on your store-bought pesto for specific allergen information, particularly for tree nuts or dairy.
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