Pesto Chicken Stuffed Sweet Peppers

Last summer, my neighbor stopped by with a basket of mini sweet peppers from her garden, and I had that delicious moment of panic where you're holding beautiful produce and no clear plan. I remembered a jar of pesto in my fridge and some leftover roasted chicken, and suddenly these jewel-toned peppers felt like they were meant for something special. That afternoon taught me that the best dishes often come from happy accidents and whatever's already waiting in your kitchen.

I brought a batch to a casual dinner party, genuinely nervous about whether they'd count as real food or just appetizer filler. Watching people reach for a second and third pepper, still warm from the oven, their fingers getting slightly messy with melted cheese—that's when I knew this recipe had staying power. My friend Sarah asked for the recipe before dessert even happened, which somehow felt like the highest compliment.

Ingredients

• Cooked chicken breast, finely shredded (2 cups): Use a rotisserie chicken from the grocery store if you're short on time—it's tender, flavorful, and already seasoned, so you're saving yourself half the work.
• Basil pesto (1/3 cup): This is the soul of the filling; store-bought works perfectly, or make your own if you're feeling ambitious and have fresh basil on hand.
• Cream cheese, softened (1/2 cup): The binding ingredient that keeps everything creamy and cohesive as it bakes.
• Shredded mozzarella cheese (1/2 cup for filling, plus 1/4 cup for topping): Mozzarella melts beautifully and adds that satisfying stretch when you bite into a pepper.
• Grated Parmesan cheese (2 tablespoons for filling, plus 1 tablespoon for topping): This brings a sharp, salty note that keeps the dish from tasting one-dimensional.
• Freshly ground black pepper (1/4 teaspoon): Fresh is worth the thirty seconds—pre-ground pepper tastes flat by comparison.
• Mini sweet peppers, halved lengthwise and seeded (12–16): These little peppers are sweet and tender when baked, nothing like a big bell pepper's thickness.

Instructions

Heat your oven and prep your stage:

Set the oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup something you won't resent later. Having everything ready before you start mixing is the small habit that makes cooking feel less stressful.

Build the creamy filling:

In a medium bowl, combine the shredded chicken, pesto, softened cream cheese, 1/2 cup mozzarella, 2 tablespoons Parmesan, and black pepper, stirring until the mixture is smooth and evenly combined. Don't overmix—you're looking for a spreadable consistency, not something that looks worked to death.

Arrange your peppers:

Place each pepper half cut-side up on the prepared baking sheet, leaving a little breathing room between them. This lets the heat circulate and the bottoms cook through instead of steaming.

Fill generously:

Spoon the pesto chicken mixture into each pepper half, mounding it slightly in the center—it's okay if it looks a little overstuffed because the filling will settle as it bakes. Use an ice cream scoop if you want perfectly even portions without the guesswork.

Top with cheese:

Sprinkle the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan over each filled pepper, distributing it so every bite gets that golden, bubbly finish. This topping layer is what makes them look like you actually know what you're doing in the kitchen.

Bake until tender and bubbly:

Place the baking sheet in the preheated oven for 18–20 minutes, watching for the peppers to soften and the cheese to turn golden and bubble slightly at the edges. The peppers should yield easily when pierced with a fork, but still hold their shape.

Cool and serve:

Let everything rest for 3–5 minutes so you don't burn your mouth on the first bite and so the filling sets just enough to stay intact. A light garnish of fresh basil on top makes them look like they came from someone who really cares about presentation.

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There's something quietly satisfying about a recipe that looks like you spent hours in the kitchen but actually took you maybe half an hour from start to finish. These peppers sit at that perfect intersection of impressive and achievable, the kind of thing you'd make for yourself on a regular Tuesday or pull out when you want to feel like you're hosting something worthwhile.

How to Make Ahead and Store

You can absolutely assemble these the morning of and keep them covered in the refrigerator until you're ready to bake—just add five minutes to the cooking time since they'll be cold when they hit the oven. Leftovers keep well for about three days in an airtight container, though they're honestly best eaten the same day when the peppers are still tender and the cheese is at its creamiest. To reheat, pop them in a 325°F oven for about ten minutes until they're warmed through and the cheese gets soft again.

Customizing the Filling

One of my favorite things about this recipe is how flexible it is once you understand the basic formula. You could swap the pesto for sun-dried tomato paste, use goat cheese instead of cream cheese for a tangier bite, or add crispy bacon if you're not worried about keeping it vegetarian-friendly. The chicken is really just a vehicle for whatever flavor you're drawn to that week—that's the kind of recipe that grows with you instead of staying static.

Pairing and Serving Suggestions

These peppers work beautifully as an appetizer at a dinner party, or you can bulk them up with a simple salad and call it dinner on a night when you want something elegant but low-effort. A crisp white wine like Pinot Grigio or a light Sauvignon Blanc makes them feel even more special, and honestly, they're just as good at room temperature if you're bringing them to a gathering where hot food isn't an option.

• Serve alongside a simple arugula salad dressed with lemon and olive oil for a fresh contrast.
• Pair with crusty bread to soak up any extra pesto goodness that escapes the peppers.
• Make them ahead for meal prep and enjoy them throughout the week, either reheated or straight from the fridge.

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This recipe lives in that sweet spot where you feel like you're doing something special without the stress that usually comes with cooking for other people. It's become one of those dishes I make when I want the kitchen to smell amazing and my hands to look busy and capable.

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Yes, assemble the peppers up to 24 hours in advance and store covered in the refrigerator. Bake just before serving, adding a few extra minutes if baking cold.

→ What can I use instead of cream cheese?

Greek yogurt makes a lighter, tangier substitute. Ricotta cheese works well too, though the filling will be slightly grainier in texture.

→ How do I store leftovers?

Keep cooled stuffed peppers in an airtight container for up to 4 days. Reheat in a 350°F oven for 10-15 minutes or microwave until heated through.

→ Can I freeze these before or after baking?

Both methods work. Freeze assembled raw peppers on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake frozen at 375°F for 25-30 minutes.

→ What's the best way to make this vegetarian?

Replace shredded chicken with cooked quinoa, chickpeas, or chopped spinach. These alternatives absorb the pesto flavor beautifully while maintaining texture.

→ Do I need to remove the membrane from inside the peppers?

Simply seeding and halving is sufficient. The white membrane is tender on mini sweet peppers and doesn't need removal like larger bell peppers might.