Pesto Chicken Stuffed Sweet Peppers (Printable Page)

Sweet peppers stuffed with pesto chicken and melted mozzarella, baked to golden perfection.

# What You'll Need:

→ 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 with seeds removed

→ Garnish

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

# Step-by-Step Guide:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, combine shredded chicken, pesto, mozzarella, Parmesan, minced garlic, black pepper, and olive oil. Mix until evenly coated.
03 - Place halved mini peppers cut side up on the prepared baking sheet.
04 - Spoon pesto chicken mixture evenly into each pepper half, pressing gently to fill completely.
05 - Sprinkle extra mozzarella or Parmesan on top of each filled pepper half if desired.
06 - Bake in preheated oven for 18-20 minutes until cheese is melted and bubbly and peppers are tender.
07 - Remove from oven. Garnish with fresh basil and Parmesan if using. Serve warm.

# Expert Tips:

01 -
  • They look restaurant-quality but come together in under forty minutes, making you look far more prepared than you actually are.
  • The combination of creamy pesto, melted cheese, and tender peppers hits every flavor note without ever feeling heavy or fussy.
02 -
  • Don't overload the peppers—it's tempting to pile it in, but a generous spoonful is enough to fill them without spillage.
  • Removing the seeds matters more than you'd think; it prevents the filling from sliding out and makes the pepper easier to bite through.
03 -
  • Use a small ice cream scoop to portion the filling evenly—it makes the job faster and ensures each pepper is stuffed the same way.
  • If your mini peppers are particularly large, you can cut them in quarters instead of halves for bite-sized appetizers that work even better for parties.
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