Pesto Chicken Stuffed Sweet Peppers

Pesto Chicken Stuffed Sweet Peppers are mini sweet peppers filled with a creamy pesto chicken and mozzarella mixture, then baked until tender and bubbly—making them the perfect Italian-inspired appetizer or light entree.

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This easy recipe yields 4 servings, with approximately 3 stuffed mini peppers per serving. It is a fantastic way to enjoy the vibrant flavors of pesto and sweet peppers in a bite-sized format.

Ingredients

• For the Filling
• 2 cups cooked chicken breast, finely shredded
• 1/3 cup basil pesto (store-bought or homemade)
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• For the Peppers
• 12–16 mini sweet peppers, halved lengthwise and seeded
• For Topping
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Instructions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

In a medium bowl, mix the shredded chicken, pesto, cream cheese, 1/2 cup mozzarella, 2 tablespoons Parmesan, and black pepper until well combined.

Step 3

Arrange the halved and seeded mini sweet peppers cut-side up on the prepared baking sheet.

Step 4

Spoon the pesto chicken mixture evenly into each pepper half, mounding slightly.

Step 5

Sprinkle the tops with the remaining mozzarella and Parmesan cheese.

Step 6

Bake for 18–20 minutes, or until the peppers are tender and the cheese is golden and bubbly.

Step 7

Let cool for 3–5 minutes before serving. Garnish with fresh basil if desired.

Zusatztipps für die Zubereitung

Rotisserie chicken works well for convenience and helps reduce the overall preparation time.

Varianten und Anpassungen

Substitute cream cheese with Greek yogurt for a lighter filling. For a vegetarian version, replace chicken with cooked quinoa or chickpeas.

Serviervorschläge

Serve these peppers warm, perhaps paired with a crisp white wine such as Pinot Grigio to complement the pesto flavors.

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These stuffed peppers are as nutritious as they are delicious, offering 19g of protein and only 245 calories per serving. Enjoy them as a quick snack or a wholesome light meal.

Recipe FAQs

→ Can I make these ahead of time?

Yes, prepare the filling and stuff the peppers up to 24 hours in advance. Store covered in the refrigerator and bake when ready to serve.

→ What can I substitute for the cream cheese?

Greek yogurt makes a lighter alternative, or use ricotta cheese for a similar creamy texture with slightly different flavor.

→ How do I store leftovers?

Keep cooled stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes.

→ Can I freeze these before baking?

Arrange stuffed peppers on a baking sheet and freeze until firm, then transfer to a freezer bag. Bake from frozen at 400°F for 25-30 minutes.

→ What type of pesto works best?

Traditional basil pesto with pine nuts offers classic flavor, but any variety including sun-dried tomato or spinach pesto will work well.

→ How many peppers should I plan per person?

Plan for 3-4 stuffed pepper halves per serving as an appetizer, or 5-6 per person as a light main course.