Save My sister called me last minute asking if I could bring something to her dinner party, and I had maybe thirty minutes to work with. I opened the fridge to find leftover roasted chicken, a jar of pesto, and a bag of those jewel-toned mini sweet peppers she'd picked up at the farmers market. Something clicked—what if I stuffed them? Twenty minutes later, they came out of the oven golden and bubbling, and they disappeared faster than anything else on her table.
I've made these for potlucks, game nights, and lazy Sunday lunches when I wanted something that felt intentional but didn't demand much fussing. The best part? Watching people pick up a second one before they've even finished the first, then immediately asking for the recipe. It's become one of those dishes I make when I want to feel like I nailed it without spending hours in the kitchen.
Ingredients
- Cooked chicken breast, shredded or chopped (2 cups): Use rotisserie chicken if you're short on time—it saves you a step and honestly tastes just as good.
- Basil pesto (1/3 cup): Store-bought works perfectly fine here, though homemade gives you a fresher punch if you have the basil on hand.
- Shredded mozzarella cheese (1/2 cup): The mozzarella melts into those creamy pockets throughout the filling, so don't skip it.
- Grated Parmesan cheese (1/4 cup): This adds a nutty, salty backbone that keeps the dish from tasting one-dimensional.
- Garlic clove, minced (1 small): Just one—it's there to whisper in the background, not shout over the pesto.
- Freshly ground black pepper: A small pinch brings everything into focus without overpowering.
- Olive oil (1 tablespoon): This helps bind the filling together and keeps it moist as it bakes.
- Mini sweet peppers, halved lengthwise with seeds removed (16): These little beauties are tender enough to eat whole and sweet enough to balance the savory filling.
- Fresh basil leaves, finely sliced (optional): A handful scattered on top right before serving brings the whole thing to life.
Instructions
- Heat your oven and prep your canvas:
- Preheat to 400°F and line a baking sheet with parchment paper—this keeps cleanup manageable and prevents sticking. You want everything ready before you start mixing so you're not standing around with a bowl of filling waiting to be stuffed.
- Build your filling mixture:
- In a large bowl, combine the shredded chicken, pesto, mozzarella, Parmesan, minced garlic, a pinch of black pepper, and olive oil. Mix gently but thoroughly until everything is evenly coated and holds together—you're not making a paste, just something cohesive enough to spoon into the peppers.
- Arrange the peppers:
- Place your halved mini peppers cut side up on the prepared baking sheet, leaving a tiny bit of space between each one so they can cook evenly. If a pepper rocks back and forth, just trim a sliver off the bottom to keep it steady.
- Fill each pepper with care:
- Spoon the pesto chicken mixture into each pepper half, pressing gently so it nestles in without spilling over. You'll feel when it's properly filled—it should sit there confidently without looking like it might burst.
- Add a finishing touch of cheese:
- Sprinkle a little extra mozzarella or Parmesan on top of each pepper if you want them extra decadent—this is optional but worth it if you're feeling indulgent.
- Bake until everything is golden and bubbling:
- Pop them into the oven for 18–20 minutes, watching as the cheese melts into those creamy, bubbling pools and the peppers soften just enough to bite through cleanly. You'll know they're done when the cheese is visibly melted and the pepper skin has turned from bright to slightly deepened.
- Finish with fresh flavor:
- Pull them from the oven and let them cool for just a minute so they're not too hot to handle. Scatter fresh basil and a sprinkle of Parmesan on top if using, then serve while they're still warm.
Save There was this moment at my sister's party when a friend took a bite and just closed her eyes for a second—that quiet, genuine moment when food does what it's supposed to do. It reminded me why I love cooking these kinds of dishes: they're simple enough to be stress-free but special enough to make people feel genuinely cared for.
Timing and Make-Ahead Strategy
I usually prep the filling earlier in the day and keep it covered in the fridge, then stuff and bake the peppers right before serving so they're still warm and the cheese is at its most luxurious. If you're making these for a party, you can prep everything in advance and just slide them into the oven about thirty minutes before guests arrive. The smell alone will make your kitchen feel like you've been cooking all day.
Variations That Keep Things Interesting
I've experimented with swapping the chicken for crispy ground turkey, which gives you a slightly different texture while keeping the spirit of the dish intact. Other times I'll add roasted red peppers mixed into the filling, or a handful of spinach that wilts right into everything. These tweaks never feel forced—they just make the dish feel like it's yours instead of something from a recipe.
Storage and Leftovers
Leftovers keep in an airtight container in the fridge for up to two days and reheat beautifully either in a 350°F oven for about ten minutes or in the microwave if you're in a rush. I've found they're actually lovely eaten cold the next day too—the flavors have melded together into something almost more cohesive than when they're fresh. They're perfect for a quick lunch or for guests who inevitably ask if there are any left.
- Reheat gently so the peppers stay tender and the cheese doesn't separate.
- You can freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months.
- If you're feeding vegetarians, swap the chicken for white beans or cooked quinoa and nobody will notice the difference.
Save These stuffed peppers have become my go-to when I want to impress without stressing, and they've proven over and over that simple ingredients handled with care are really all you need. Make them once and you'll understand why they keep getting requested.
Recipe Questions & Answers
- → Can I make these ahead of time?
Yes, assemble the stuffed peppers up to 24 hours in advance and refrigerate. Bake just before serving, adding a few extra minutes if baking cold from the refrigerator.
- → What can I substitute for the chicken?
Cooked quinoa, white beans, or ricotta cheese work well for vegetarian versions. You could also use ground turkey, cooked sausage, or shredded rotisserie chicken.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-15 minutes or until heated through.
- → Can I freeze these stuffed peppers?
Yes, freeze assembled unbaked peppers on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen at 400°F for 25-30 minutes.
- → What other cheeses work well?
Fontina, provolone, or Gruyère add great flavor. For a lighter version, part-skim mozzarella still melts beautifully while reducing calories.
- → Can I use regular bell peppers instead?
Absolutely! Cut regular bell peppers into quarters or use whole halved peppers. You may need to adjust baking time to 25-30 minutes for larger pieces.