Pesto Chicken Stuffed Sweet Peppers (Printable Version)

Crisp mini peppers filled with seasoned chicken and melted cheese

# Components:

→ 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, seeds removed

→ Garnish

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing 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 the pesto chicken mixture evenly into each pepper half, pressing gently to fill completely.
05 - Sprinkle extra mozzarella or Parmesan cheese on top of each filled 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. Garnish with fresh basil and Parmesan if desired. Serve warm.

# Expert Tips:

01 -
  • They look fancy enough to impress guests but come together in about 40 minutes, making you feel like a culinary genius without the stress.
  • The pesto and cheese create this creamy, aromatic filling that tastes indulgent while staying naturally gluten-free and lighter than you'd expect.
02 -
  • Don't skip removing the seeds from the pepper halves; they create bitter pockets of heat that distract from the delicate pesto filling you've carefully built.
  • The filling can be prepped up to a day ahead and refrigerated, so you can bake these right before serving without the last-minute panic of assembly.
03 -
  • Room-temperature filling spreads more easily into the pepper halves than cold filling straight from the fridge, saving you frustration and mess.
  • Watch the oven around the 18-minute mark instead of walking away; the difference between perfectly bubbly and slightly overdone is just a minute or two.
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