# What You'll Need:
→ 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
→ Peppers
07 - 12 to 16 mini sweet peppers, halved lengthwise and seeded
→ Topping
08 - 1/4 cup shredded mozzarella cheese
09 - 1 tablespoon grated Parmesan cheese
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - In a medium bowl, combine shredded chicken, basil pesto, softened cream cheese, 1/2 cup mozzarella, 2 tablespoons Parmesan, and black pepper. Mix until well incorporated.
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 above the rim.
05 - Sprinkle remaining mozzarella and Parmesan cheese over the top of each filled pepper half.
06 - Bake for 18 to 20 minutes until peppers are tender and cheese is golden and bubbly.
07 - Allow to cool for 3 to 5 minutes before serving. Garnish with fresh basil if desired.
