Pesto Chicken Stuffed Sweet Peppers (Printer-friendly)

Crispy mini peppers stuffed with savory pesto chicken and melted cheese, 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, store-bought or homemade
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 cheese, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine shredded chicken, pesto, mozzarella, Parmesan, minced garlic, black pepper, and olive oil. Mix until evenly coated.
03 - Arrange halved mini peppers cut side up on the prepared baking sheet.
04 - Spoon pesto chicken mixture evenly into each pepper half, pressing gently to distribute filling.
05 - Sprinkle additional mozzarella or Parmesan on top of each 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 Advice:

01 -
  • Quick and Easy: With only 20 minutes of prep and 20 minutes of cooking, this snack is ready in no time.
  • High Protein & Gluten-Free: A nutritious choice that fits gluten-free diets while providing 18g of protein per serving.
  • Flavorful: The combination of basil pesto and savory Parmesan delivers a massive flavor punch in a small bite.
02 -
  • Press the chicken mixture gently into each pepper half to ensure they are fully filled and stay together during baking.
  • Always check pesto labels for specific allergens like pine nuts or tree nuts if you are serving guests with dietary restrictions.
Return