Pesto Chicken Stuffed Sweet Peppers (Printable Version)

Mini sweet peppers filled with creamy pesto chicken and mozzarella, baked until tender and bubbly.

# Components:

→ For the 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

→ For the Peppers

07 - 12 to 16 mini sweet peppers, halved lengthwise and seeded

→ For Topping

08 - 1/4 cup shredded mozzarella cheese
09 - 1 tablespoon grated Parmesan cheese

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a medium bowl, combine the shredded chicken, pesto, cream cheese, mozzarella cheese, Parmesan cheese, and black pepper until thoroughly blended.
03 - Position the halved and seeded mini sweet peppers cut-side up on the prepared baking sheet.
04 - Distribute the pesto chicken mixture evenly into each pepper half, creating a slight mound.
05 - Sprinkle the remaining mozzarella and Parmesan cheese over the tops of each filled pepper.
06 - Bake for 18 to 20 minutes, or until the peppers are tender and the cheese is golden and bubbly.
07 - Allow to cool for 3 to 5 minutes before serving. Garnish with fresh basil if desired.

# Expert Tips:

01 -
  • They look impressive enough to serve at a dinner party but come together in about 40 minutes with mostly pantry staples.
  • The pesto and cream cheese create this ridiculously creamy filling that somehow feels both indulgent and lighter than it has any right to be.
  • Mini peppers are naturally sweet and tender, so they don't need long in the oven—you'll have bubbly cheese and perfectly baked peppers without the wait.
02 -
  • Seed your peppers thoroughly before filling—any remaining seeds can burn and taste bitter, which is absolutely worth the 30 extra seconds to avoid.
  • Make sure your cream cheese is soft before mixing, or you'll spend five minutes wrestling with lumps and wishing you'd listened to this advice.
  • The filling can be made up to 6 hours ahead and refrigerated, so you can assemble and bake these right when your guests arrive.
03 -
  • Use a small ice cream scoop to portion filling evenly and quickly—it takes the guesswork out and speeds up assembly by minutes.
  • If your peppers are uneven or don't sit flat, slice a thin sliver off the bottom so they stay put during baking instead of rolling around.
Return