Pesto Chicken Stuffed Sweet Peppers

My neighbor showed up at my door one afternoon with a bag of these tiny, jewel-colored sweet peppers from her garden, and I had leftover rotisserie chicken in the fridge. Instead of the usual sandwich routine, something clicked—I grabbed my pesto jar and started stuffing them right there at the counter. Twenty minutes later, golden and bubbling from the oven, they were gone in minutes, and she asked for the recipe before she even finished the first one.

I've made these for every potluck and casual dinner party since that afternoon, and they're always the first thing people reach for. There's something about the combination of tender pepper, creamy mozzarella, and that punchy basil flavor that makes people pause mid-conversation to ask what they're eating. My kids, who usually resist anything that looks remotely healthy, demolish them without a second thought.

Ingredients

• Cooked chicken breast, shredded or chopped (2 cups): Buy a rotisserie chicken and shred it yourself, or use leftovers—this is where meal prep secretly pays off, and the meat stays tender and juicy without any fuss.
• Basil pesto (1/3 cup): Store-bought works beautifully here, but if you make your own, use fresh basil and go lighter on the garlic so it doesn't overpower the delicate peppers.
• Shredded mozzarella cheese (1/2 cup): The fresh kind melts better than pre-shredded, but pre-shredded gets the job done—just don't use the kind in the green can.
• Grated Parmesan cheese (1/4 cup): This adds the salty, umami backbone that makes people go back for seconds without understanding why.
• Garlic clove, minced (1 small): One is plenty; more than that and it bullies the other flavors into submission.
• Freshly ground black pepper: A pinch is all you need since the pesto already carries its own punch.
• Olive oil (1 tablespoon): A touch of good oil binds everything together and keeps the filling from drying out in the oven.
• Mini sweet peppers, halved lengthwise (16), seeds removed: These colorful little gems are the stars of the show—they're naturally sweet and stay tender without falling apart.
• Fresh basil leaves, finely sliced (optional): A whisper of fresh basil at the end brightens everything up and makes it look like you actually know what you're doing.

Instructions

Get your oven ready and prep the workspace:

Set the oven to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup becomes a breeze. This moment of prep work saves you from frustration later.

Build the filling:

Toss the shredded chicken with pesto, both cheeses, minced garlic, a pinch of black pepper, and olive oil in a large bowl until everything is coated and creamy. You want the mixture to hold together but still feel loose enough to spoon easily.

Arrange the peppers:

Lay out all sixteen pepper halves, cut side up, on your parchment-lined sheet—this visual moment is actually satisfying, watching them lined up and ready. If any pepper feels like it might tip over, trim a tiny slice off the bottom so it sits flat.

Fill with purpose:

Spoon the chicken mixture generously into each pepper half, pressing it down gently so it settles in without bursting the walls. Don't overthink it; these peppers are tougher than they look.

Top it off:

If you're feeling generous, sprinkle a little extra mozzarella or Parmesan on each one—this creates those golden, bubbling bits that make people take photos. Skip this step and they'll still be delicious, but why not give yourself that small victory.

Bake until golden:

Slide everything into the oven for 18 to 20 minutes, until the cheese is melted and bubbly and the peppers have softened but still hold their shape. The kitchen will smell like an Italian garden, which is how you know you're doing it right.

Finish and serve:

Pull them out, let them cool for just a minute, then scatter fresh basil and Parmesan on top if you have them. Serve warm while the cheese is still pulling apart in strings.

Pin it

Last summer, I made these for my daughter's small birthday dinner on the back patio, and watching everyone eat them straight from the baking sheet while talking and laughing reminded me that the best meals aren't about complexity—they're about gathering people around something warm and good. That's when food becomes memory.

Why Mini Peppers Are the Secret Weapon

Mini sweet peppers are naturally sweeter than their full-size cousins, which means they balance the savory pesto and cheese without needing any adjustment to the filling. They also cook through in exactly the right amount of time—soft enough to bite easily but firm enough to hold the filling without splitting. Once you start using them for this dish, you'll find yourself buying them for other reasons too, just to have them on hand.

Make It Your Own

The beauty of this recipe is how willing it is to bend to what you have and what you love. Swap the chicken for seasoned quinoa or white beans if you're going vegetarian, toss in a handful of chopped spinach or sun-dried tomatoes for extra flavor, or use a different pesto entirely—cilantro, sun-dried tomato, or even a spinach-based version all work beautifully. I once added crispy bacon bits to the filling because my partner loves bacon, and honestly, I've never made it without them since.

Storage and Second Helpings

Leftovers keep in an airtight container in the fridge for up to two days, and reheating them is simple—just pop them back in a 325°F oven for about eight minutes until the cheese softens again. They're just as good cold straight from the fridge if you're sneaking a midnight snack, though the cheese won't be as melty and luxurious. Here's what I've learned from making these over and over.

• Make them earlier in the day and reheat just before serving so the cheese is at its most glorious and the peppers are still tender.
• If you're cooking for a crowd, you can assemble them an hour ahead, cover the sheet loosely with foil, and bake when guests arrive.
• Double or triple the recipe without hesitation—they freeze beautifully after baking, and you'll be grateful for an easy dinner in thirty minutes later.

Pin it

These stuffed peppers have become my go-to move when I want to feel accomplished without spending hours in the kitchen. They're simple enough for a weeknight, impressive enough for company, and honestly, they taste like you care much more than you actually spent in preparation.

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers up to 24 hours in advance and store them covered in the refrigerator. Bake just before serving, adding a few extra minutes if cooking from cold.

→ What can I substitute for the chicken?

Cooked quinoa, white beans, or crumbled Italian sausage work well as alternatives. For a vegetarian version, try chopped spinach mixed with ricotta cheese instead of chicken.

→ How do I store leftovers?

Place cooled stuffed peppers in an airtight container and refrigerate for up to 2 days. Reheat in a 350°F oven for 10-15 minutes until warmed through and cheese is melted again.

→ Can I freeze these stuffed peppers?

Yes, freeze unbaked stuffed peppers on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What dipping sauce pairs well with these peppers?

Marinara sauce, garlic aioli, or extra basil pesto make excellent dipping companions. A balsamic glaze drizzle also complements the sweet and savory flavors beautifully.

→ Can I use regular bell peppers instead?

Absolutely! Cut regular bell peppers into quarters or use whole small bell peppers. Adjust baking time to 25-30 minutes for larger pieces to ensure tender peppers.