Pesto Chicken Stuffed Sweet Peppers (Printable)

Halved sweet peppers stuffed with pesto chicken and mozzarella, baked until tender and golden. Perfect for parties or light meals.

# What You'll Need:

→ Chicken & Filling

01 - 2 cups cooked chicken breast, shredded or chopped
02 - 1/3 cup basil pesto
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 and seeded

→ Garnish

09 - Fresh basil leaves, finely sliced (optional)
10 - Extra grated Parmesan (optional)

# Directions:

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 stuffed 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 and garnish with fresh basil and Parmesan if using. Serve warm.

# Expert Advice:

01 -
  • High in protein and naturally gluten-free.
  • Quick and easy to assemble with just 20 minutes of prep.
  • Bright, colorful presentation perfect for parties.
  • A great way to use leftover rotisserie chicken.
02 -
  • Ensure the pesto labels are checked for allergens like pine nuts or other tree nuts.
  • This recipe contains dairy from the mozzarella and Parmesan cheese.
  • For the best flavor, use high-quality store-bought or homemade basil pesto.
  • Double-check that all seeds are removed from the peppers for a cleaner presentation.
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