Save These Pesto Chicken Stuffed Sweet Peppers are a vibrant and flavorful appetizer that combines juicy shredded chicken, aromatic basil pesto, and gooey melted mozzarella. Baked until golden and bubbling, these mini peppers are a crowd-pleasing snack that is as easy to make as it is delicious, offering a perfect Italian-inspired bite for any occasion.
Save Whether you are looking for a party starter or a light afternoon snack, these stuffed peppers are a fantastic choice. The natural sweetness of the mini peppers balances the savory, cheesy filling perfectly, making it hard to stop at just one.
Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 1/3 cup basil pesto (store-bought or homemade)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 small garlic clove, minced
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 16 mini sweet peppers, halved lengthwise, seeds removed
- Fresh basil leaves, finely sliced (optional)
- Extra grated Parmesan (optional)
Instructions
- Step 1
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2
- In a large bowl, combine the shredded chicken, pesto, mozzarella, Parmesan, minced garlic, a pinch of black pepper, and olive oil. Mix until evenly coated.
- Step 3
- Arrange the halved mini peppers, cut side up, on the prepared baking sheet.
- Step 4
- Spoon the pesto chicken mixture evenly into each pepper half, pressing gently to fill.
- Step 5
- Sprinkle a little extra mozzarella or Parmesan on top if desired.
- Step 6
- Bake in the preheated oven for 18–20 minutes, until the cheese is melted and bubbly and the peppers are tender.
- Step 7
- Remove from oven. Garnish with fresh basil and a sprinkle of Parmesan, if using. Serve warm.
Zusatztipps für die Zubereitung
To keep leftovers fresh, store them in an airtight container in the refrigerator for up to 2 days. For the best experience, reheat the peppers before serving to ensure the cheese is warm and melty again.
Varianten und Anpassungen
For a vegetarian version, substitute cooked quinoa or white beans for the chicken. You can also boost the nutrition and flavor by adding sun-dried tomatoes or finely chopped spinach to the chicken mixture.
Serviervorschläge
Serve these peppers as a standalone party appetizer or alongside a fresh salad for a light meal. They are perfect for game days or as a colorful addition to a brunch spread.
Save Enjoy these delicious bites! Each serving provides approximately 210 calories, 12g of fat, 8g of carbohydrates, and 18g of protein, making them as wholesome as they are tasty.
Recipe FAQs
- → Can I make these ahead of time?
Yes, you can prepare the filling and halve the peppers up to a day in advance. Store them separately in the refrigerator, then stuff and bake when ready to serve.
- → What can I use instead of chicken?
Try cooked quinoa, white beans, or crumbled Italian sausage for different variations. Vegetarian options work beautifully with the pesto and cheese base.
- → 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 minutes or until warmed through.
- → Can I freeze stuffed peppers?
Freeze unstuffed peppers and filling separately, or freeze after baking for up to 3 months. Thaw overnight and reheat in the oven.
- → What should I serve with these?
Pair with a fresh green salad, crusty bread, or serve as part of an appetizer spread alongside bruschetta and olives for an Italian-inspired spread.
- → Is this gluten-free?
Yes, all ingredients are naturally gluten-free. Just verify your pesto is certified GF if you have strict dietary needs.