Pesto Chicken Stuffed Sweet Peppers (Printable Page)

Tender mini peppers filled with creamy pesto chicken mixture, baked until cheese is melted and golden.

# 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

# Step-by-Step Guide:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a medium bowl, mix the shredded chicken, pesto, cream cheese, 1/2 cup mozzarella, 2 tablespoons Parmesan, and black pepper until well combined.
03 - Place the halved and seeded mini sweet peppers cut-side up on the prepared baking sheet.
04 - Spoon the pesto chicken mixture evenly into each pepper half, mounding the filling slightly above the rim.
05 - Sprinkle the tops of each filled pepper with the remaining mozzarella and Parmesan cheese.
06 - Bake for 18 to 20 minutes, or until the peppers are tender and the cheese is golden and bubbly.
07 - Let cool for 3 to 5 minutes before serving. Garnish with fresh basil if desired.

# Expert Tips:

01 -
  • It is naturally gluten-free and high in protein, providing 19g per serving.
  • With a total time of just 40 minutes, it is a quick and easy dish for busy weeknights.
  • The combination of creamy pesto and bubbly mozzarella cheese is a guaranteed crowd-pleaser.
02 -
  • Always check ingredient labels for potential allergens; this dish contains dairy from cream cheese, mozzarella, and Parmesan.
  • Traditional pesto often contains pine nuts, so check your pesto ingredients if tree nut allergies are a concern.
  • Be sure to seed the mini peppers thoroughly to create plenty of space for the delicious filling.
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