Pesto Chicken Stuffed Sweet Peppers (Print version)

Halved mini peppers loaded with pesto-seasoned chicken and melted cheese, oven-baked to tender perfection.

# 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 with seeds removed

→ Garnish

09 - Fresh basil leaves, finely sliced
10 - Extra grated Parmesan cheese

# 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 of each filled pepper 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. Serve warm.

# Expert Tips:

01 -
  • They look restaurant-fancy but come together faster than you'd believe, making you seem like you have your life together.
  • The pesto-chicken combo tastes indulgent while feeling light enough to eat more than one without guilt.
  • Leftovers actually taste better the next day when the flavors meld, so you're doing yourself a favor by making extras.
02 -
  • Don't skip removing those pepper seeds—even a few left behind add unwanted heat and bitterness that distracts from everything else.
  • If your filling is too wet, the peppers release their moisture and everything gets soggy; drain your shredded chicken well before mixing.
03 -
  • Buy pre-cooked rotisserie chicken to cut your prep time in half—nobody has to know it didn't come from your oven.
  • If your pesto is very thick, loosen it slightly with a tablespoon of olive oil so it distributes evenly through the filling without clumping.
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