Pesto Chicken Stuffed Sweet Peppers (Printable)

Mini peppers stuffed with pesto chicken and melted mozzarella, baked to golden perfection for an easy Italian-inspired appetizer.

# Components:

→ 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, seeds removed

→ Garnish

09 - Fresh basil leaves, finely sliced
10 - Extra grated Parmesan cheese

# Directions:

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 - 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 fill.
05 - Sprinkle extra mozzarella or Parmesan on top of each pepper half.
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. Serve warm.

# Expert Advice:

01 -
  • They look fancy enough to serve at a dinner party but come together faster than ordering takeout.
  • Naturally gluten-free and adaptable to whatever's in your fridge, so there's zero guilt in making them twice in one week.
  • The combination of melted cheese, herby pesto, and tender peppers creates this magic moment where everyone asks for the recipe.
02 -
  • Don't skip drying your peppers after halving them; any lingering moisture from the seeds can make the filling watery.
  • If your peppers are large, slice them in half lengthwise rather than across the middle so they sit steady on the baking sheet without tipping.
03 -
  • Make your pesto fresh if you have the time and a food processor; the flavor difference between homemade and store-bought is subtle but worth noticing.
  • If your mini peppers are uneven in size, pair the larger halves with extra filling and the smaller ones with just a little less so they bake evenly and look appealing on the plate.
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