Pesto Chicken Stuffed Sweet Peppers

These pesto chicken stuffed sweet peppers are a vibrant and healthy appetizer that combines the sweetness of mini peppers with a creamy, savory filling. Perfectly portioned for entertaining, this recipe yields 4 servings of about 3 peppers each, making it an ideal light entree or party snack.

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The colorful peppers not only look stunning on a serving platter but also provide a tender-crisp texture that complements the rich chicken filling. Whether you use store-bought or homemade pesto, the flavors are bold and satisfying.

Ingredients

• For the Filling
• 2 cups cooked chicken breast, finely shredded
• 1/3 cup basil pesto (store-bought or homemade)
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• For the Peppers
• 12–16 mini sweet peppers, halved lengthwise and seeded
• For Topping
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Instructions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

In a medium bowl, mix the shredded chicken, pesto, cream cheese, 1/2 cup mozzarella, 2 tablespoons Parmesan, and black pepper until well combined.

Step 3

Arrange the halved and seeded mini sweet peppers cut-side up on the prepared baking sheet.

Step 4

Spoon the pesto chicken mixture evenly into each pepper half, mounding slightly.

Step 5

Sprinkle the tops with the remaining mozzarella and Parmesan cheese.

Step 6

Bake for 18–20 minutes, or until the peppers are tender and the cheese is golden and bubbly.

Step 7

Let cool for 3–5 minutes before serving. Garnish with fresh basil if desired.

Zusatztipps für die Zubereitung

For ultimate convenience, rotisserie chicken works exceptionally well for the shredded filling. Using a baking sheet, mixing bowl, and a sharp knife, you can have this dish ready in no time. Ensure your cream cheese is softened beforehand to achieve a smooth and creamy texture.

Varianten und Anpassungen

If you are looking for a lighter filling, you can substitute the cream cheese with Greek yogurt. For a vegetarian version of this dish, simply replace the shredded chicken with cooked quinoa or mashed chickpeas.

Serviervorschläge

These peppers are best served warm after cooling for a few minutes. They pair beautifully with a crisp white wine such as Pinot Grigio and can be garnished with fresh basil to enhance the Italian-inspired flavors.

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With their golden-brown cheese tops and tender pepper shells, these pesto chicken stuffed sweet peppers are sure to become a new favorite in your recipe rotation. Enjoy the perfect bite of Mediterranean-inspired goodness!

Recipe Questions & Answers

→ Can I make these stuffed peppers ahead of time?

Yes, you can assemble the peppers up to 24 hours in advance and store them covered in the refrigerator. Bake just before serving, adding a few extra minutes if baking cold.

→ What's the best way to shred the chicken?

Use two forks to pull apart cooked chicken breast, or pulse briefly in a food processor for finely shredded texture. Rotisserie chicken works perfectly and saves time.

→ Can I freeze these before baking?

Arrange filled peppers on a baking sheet and freeze until solid, then transfer to a freezer bag. They'll keep for up to 3 months. Bake from frozen, adding about 10 minutes to the cooking time.

→ How do I make them vegetarian?

Replace the shredded chicken with cooked quinoa, chickpeas, or chopped spinach. You may need to adjust the pesto and cream cheese slightly to maintain the right consistency.

→ What other cheeses work well in the filling?

Try adding shredded fontina for extra melt, provolone for mild flavor, or even a bit of goat cheese for tanginess. Just keep the total cheese amount roughly the same.