Pesto Chicken Stuffed Sweet Peppers (Printable)

Mini peppers filled with pesto chicken and melted cheese, baked until tender

# What You'll Need:

→ 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 (optional)
10 - Extra grated Parmesan (optional)

# Directions:

01 - Preheat oven to 400°F. 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 if desired.
06 - Bake in preheated oven for 18 to 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 Tips:

01 -
  • They look restaurant-quality but come together faster than ordering takeout.
  • The pesto and mozzarella melt into the chicken, creating this irresistibly creamy, herbaceous filling that makes people ask for seconds.
  • They're naturally gluten-free and work as an appetizer, snack, or even a light main course alongside salad.
02 -
  • Don't remove the peppers' stems unless you want them falling apart—those little stems hold everything together and actually look charming when served.
  • Squeeze excess moisture out of your chicken if it's wet, or your filling will be soggy instead of creamy; pat it dry with a paper towel first.
  • Pesto can vary wildly in saltiness, so taste your filling before adding extra seasoning—you might not need additional salt at all.
03 -
  • Line your baking sheet with parchment paper so the cheese doesn't stick and cleanup is literally just tossing the paper—trust me, your future self will thank you.
  • If you're making these for a crowd, you can prep and fill them up to four hours ahead, cover with plastic wrap, and bake when guests arrive for that impressive 'fresh from the oven' moment.
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