Pesto Chicken Stuffed Sweet Peppers (Printable)

Tender mini peppers stuffed with pesto chicken filling, topped with melted mozzarella and baked until golden.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, finely shredded
02 - 1/3 cup basil pesto
03 - 1/2 cup cream cheese, softened
04 - 1/2 cup shredded mozzarella cheese
05 - 2 tablespoons grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper

→ Peppers

07 - 12-16 mini sweet peppers, halved lengthwise and seeded

→ Topping

08 - 1/4 cup shredded mozzarella cheese
09 - 1 tablespoon grated Parmesan cheese

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a medium bowl, mix the shredded chicken, pesto, cream cheese, 1/2 cup mozzarella, 2 tablespoons Parmesan, and black pepper until well combined.
03 - Place the halved and seeded mini sweet peppers cut-side up on the prepared baking sheet.
04 - Spoon the pesto chicken mixture evenly into each pepper half, mounding slightly.
05 - Sprinkle the tops with the remaining mozzarella and Parmesan cheese.
06 - Bake for 18-20 minutes, or until the peppers are tender and the cheese is golden and bubbly.
07 - Let cool for 3-5 minutes before serving. Garnish with fresh basil if desired.

# Expert Tips:

01 -
  • Simple & Fast: Ready in just 40 minutes with minimal preparation.
  • Gluten-Free: A naturally gluten-free dish that fits various dietary needs.
  • Cheesy & Savory: Packed with a flavorful blend of basil pesto, cream cheese, and melted mozzarella.
02 -
  • Allergen Awareness: This dish contains dairy. If using traditional pesto, it may contain tree nuts (pine nuts).
  • Filling: Use a small spoon to fill the pepper halves evenly to ensure they bake uniformly.
  • Garnish: Fresh basil adds a burst of herbal aroma just before serving.
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