Save My neighbor came by one afternoon with a bundle of mini sweet peppers from her garden, and honestly, I wasn't sure what to do with them at first. Then it hit me—why not stuff them with something creamy and bright? I grabbed some leftover rotisserie chicken, a jar of pesto, and whatever cheese was in my fridge, and these little jewels became an instant favorite. They're the kind of dish that looks fancy enough for guests but comes together in under an hour on a regular Tuesday.
I made these for a potluck last spring, and they disappeared before I could even sit down with my plate. Someone asked for the recipe right there, mouth still full, which felt like the highest compliment. What struck me was how the warm cheese mixed with the herby pesto filling turned something so simple into something people wanted to remember.
Ingredients
- Cooked chicken breast (2 cups, shredded): Use rotisserie chicken for speed, or poach and shred your own if you have the time—it's honestly worth it for the flavor control.
- Basil pesto (1/3 cup): Store-bought saves time, but homemade feels special if you have fresh basil on hand.
- Cream cheese (1/2 cup, softened): This is your binder and makes the filling luxuriously creamy without being heavy.
- Shredded mozzarella (1/2 cup plus 1/4 cup for topping): Mozzarella gets melty and mild, the perfect partner for pesto's boldness.
- Grated Parmesan (2 tablespoons plus 1 tablespoon for topping): The umami booster that adds depth and helps the cheese brown beautifully.
- Freshly ground black pepper (1/4 teaspoon): Fresh pepper tastes so much brighter than pre-ground—small detail, big difference.
- Mini sweet peppers (12–16, halved and seeded): These little guys are naturally sweet and tender, which means no pre-roasting needed.
Instructions
- Preheat and prepare:
- Heat your oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and cleanup is a breeze.
- Make the filling:
- In a bowl, stir together the chicken, pesto, softened cream cheese, mozzarella, Parmesan, and black pepper until everything is evenly combined and the cream cheese disappears into the mixture. Don't overthink it—you're just looking for a cohesive, creamy texture.
- Arrange the peppers:
- Lay your halved peppers cut-side up on the baking sheet, leaving a little space between each one so they cook evenly.
- Fill generously:
- Spoon the filling into each pepper half, mounding it slightly in the center—it'll settle as it bakes. This is your moment to make them look appealing.
- Top with cheese:
- Sprinkle the remaining mozzarella and Parmesan over the filling so they get golden and bubbly.
- Bake until tender:
- Slide into the oven for 18–20 minutes, watching until the peppers collapse just slightly and the cheese is golden brown. You'll know it's perfect when it smells irresistible.
- Cool briefly and serve:
- Let them rest for 3–5 minutes so they firm up slightly, then garnish with fresh basil if you have it. This little pause makes plating so much easier.
Save There's something about watching cheese bubble and brown in the oven that makes you feel like you've accomplished something real, even though you've barely been in the kitchen. These peppers captured that feeling for me—the visual transformation from raw and empty to golden and stuffed felt like actual cooking magic.
Shortcuts and Substitutions
Life gets busy, and this recipe bends beautifully without breaking. I've swapped the cream cheese for Greek yogurt when I wanted something lighter—it adds a subtle tang that actually works with the pesto. For vegetarians, cooked quinoa or chickpeas take the place of chicken and give you almost the same heartiness. Even the pesto is flexible; if basil isn't in season, a good arugula or spinach pesto brings its own character to the dish.
Wine and Serving Ideas
These peppers sing alongside a crisp white wine—Pinot Grigio is the obvious choice, but even a light Sauvignon Blanc brings out the herbiness of the pesto. Serve them warm as an appetizer, or let them cool to room temperature for a casual lunch spread. They're one of those dishes that's equally at home on a fancy platter or piled onto a paper plate at a picnic.
Storage and Make-Ahead Magic
You can assemble these up to a day ahead and bake them when you're ready—just cover the baking sheet with plastic wrap and refrigerate. If you're reheating leftovers, a quick stint in a 325°F oven for about 10 minutes brings them back to life without drying out the filling. Honestly, I've eaten them straight from the fridge too, which tells you something about how good the flavor combination actually is.
- Make the filling up to 2 days ahead and store it in an airtight container for pure convenience.
- Leftover stuffed peppers keep for about 3 days refrigerated and reheat beautifully.
- You can even freeze unbaked filled peppers for up to a month—just add a few extra minutes to the baking time.
Save These stuffed peppers proved to me that some of the best meals come from improvisation and having good ingredients on hand. They're proof that you don't need complicated technique to feed people something they'll actually remember.
Recipe Questions
- → Can I make these stuffed peppers ahead of time?
Yes, prepare the filling and stuff the peppers up to 24 hours in advance. Store covered in the refrigerator, then bake when ready to serve. Add an extra 2-3 minutes to baking time if going straight from the fridge.
- → What type of pesto works best?
Traditional basil pine nut pesto provides classic Italian flavor, but you can use sun-dried tomato pesto, spinach pesto, or even roasted red pepper pesto for variety. Homemade or store-bought both work excellently.
- → Can I freeze these stuffed peppers?
Freeze uncooked stuffed peppers on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen at 400°F for 25-30 minutes, or thaw overnight and follow original baking time.
- → How do I know when the peppers are done?
The peppers are ready when they're tender when pierced with a fork and the cheese topping is golden brown with bubbly edges. This typically takes 18-20 minutes at 400°F.
- → What can I serve with these stuffed peppers?
Pair with a crisp white wine like Pinot Grigio, a simple green salad with balsamic vinaigrette, or garlic bread. They also work well alongside pasta dishes or as part of an Italian-inspired appetizer spread.
- → Can I use regular bell peppers instead?
Yes, cut regular bell peppers into quarters or use whole peppers halved lengthwise. Larger peppers will need 25-30 minutes baking time to become tender. Adjust filling quantity accordingly.