Pesto Chicken Stuffed Sweet Peppers

My neighbor knocked on my door one Tuesday evening with a bag of mini sweet peppers from her garden, and I realized I had half a rotisserie chicken sitting in my fridge. She mentioned she'd seen something similar at a party and couldn't stop thinking about it. We decided to improvise that night, mixing the shredded chicken with pesto and cheese, stuffing those colorful little peppers, and sliding them into the oven. Twenty minutes later, we were both standing in my kitchen, amazed at how simple and elegant they turned out.

I made these for a potluck last spring, and something unexpected happened—they disappeared before I could even set down the serving spoon. A colleague asked for the recipe, then another, and suddenly I was writing it out on napkins between bites. It became the dish I got asked to bring to every gathering after that, which is both flattering and slightly hilarious when you realize how effortless they actually are.

Ingredients

• Cooked chicken breast, shredded or chopped: Use rotisserie chicken from the store if you're short on time—it's moist, already seasoned, and honestly saves you from having to poach or roast your own.
• Basil pesto: Store-bought works beautifully here, though homemade tastes even better if you have fresh basil on hand and a food processor free for five minutes.
• Shredded mozzarella cheese: The kind you'd use for pizza melts perfectly and gives you those gorgeous golden bubbles when it bakes.
• Grated Parmesan cheese: This adds a sharp, salty note that keeps the filling from tasting flat or one-dimensional.
• Garlic clove, minced: Just one small clove keeps things balanced—garlic can easily overpower such a simple filling, so restraint is your friend here.
• Freshly ground black pepper: Finish grinding it right into the bowl so you get those little flecks throughout.
• Olive oil: A tablespoon helps everything come together and keeps the chicken from drying out as it bakes.
• Mini sweet peppers: Halve them lengthwise and scoop out the seeds carefully; they're delicate but worth the gentle handling.
• Fresh basil leaves and extra Parmesan: Save these for garnishing just before serving so they stay bright and don't wilt into the residual heat.

Instructions

Set your oven and prep:

Preheat to 400°F and line your baking sheet with parchment paper so the peppers don't stick and cleanup is genuinely effortless. This moment, when the oven starts humming to life, is when you know you're about to create something good.

Build your filling:

In a large bowl, combine the chicken, pesto, mozzarella, Parmesan, garlic, pepper, and olive oil, stirring until everything is evenly coated and the colors swirl together into something beautiful. The mixture should feel creamy and cohesive, not dry or chunky.

Arrange the peppers:

Place your halved mini peppers on the parchment with the cut side facing up, giving them a little space between each one so the heat circulates. They'll look like little colorful boats waiting to be filled.

Fill with care:

Spoon the pesto chicken mixture into each pepper half, pressing gently so it settles in without breaking the pepper walls. Don't overstuff—a generous mound that nestles into the pepper is perfect.

Add extra cheese if you'd like:

A light sprinkle of extra mozzarella or Parmesan on top of each stuffed pepper is optional but highly encouraged if you're after that irresistible melted, bubbly finish.

Bake until golden and bubbling:

Slide them into your preheated oven for 18 to 20 minutes, keeping a gentle eye on them after the 15-minute mark so you catch them right when the cheese is melted and the peppers have softened. The kitchen will fill with the most wonderful aroma.

Finish and serve:

Remove from the oven and while they're still warm, garnish with fresh sliced basil and another whisper of Parmesan if you're using it. Serve immediately while everything is hot and the cheese is still slightly stretchy.

Save

There's a moment just before you pull these out of the oven when the cheese begins to bubble and the pepper edges start to char slightly—that's when you know you've created something worth remembering. My grandmother tasted them once and asked if I'd learned to cook Italian somewhere, which made me laugh because it was really just about trusting simple ingredients to do their job well.

Making Them Your Own

These peppers are wonderfully flexible once you understand the basic formula. I've experimented with sun-dried tomatoes stirred into the filling, which adds a jammy sweetness and depth that plays beautifully with the basil. Chopped fresh spinach is another favorite addition—it disappears into the mixture and adds color plus nutrition without changing the fundamental taste.

Vegetarian and Dietary Variations

For a vegetarian version, I've had great success swapping the chicken for cooked quinoa or white beans, which provides a similar protein and texture while letting the pesto and cheese remain the stars. The cooking time stays exactly the same, and honestly, your non-vegetarian friends often can't tell the difference if you don't mention it first.

Serving and Storing

Serve these warm, straight from the oven, either as a standalone appetizer or nestled alongside a crisp salad for something more substantial. Leftovers keep beautifully in an airtight container in the refrigerator for up to two days, and they reheat gently in a 350°F oven until the cheese is warm again.

• If you're making these for a party, you can fill them a few hours ahead and refrigerate until you're ready to bake—just add a couple of extra minutes to the cooking time.
• These freeze surprisingly well too, stuffed and unbaked on a baking sheet, then transferred to a freezer bag for up to a month.
• A squeeze of fresh lemon juice over the top right before serving brightens everything without overwhelming the pesto flavor.

Save

These little stuffed peppers have become my go-to when I need something that tastes like you spent hours in the kitchen but actually took just forty minutes from start to finish. There's real beauty in cooking something this straightforward and watching people genuinely delight in eating it.

Recipe FAQs

→ Can I make these ahead of time?

Yes, prepare the filling and stuff the peppers up to 24 hours in advance. Store assembled peppers in the refrigerator, then bake when ready to serve.

→ What can I use instead of chicken?

Try cooked quinoa, white beans, or crumbled Italian sausage for vegetarian or meat-free variations. Adjust seasonings accordingly.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10 minutes or until warmed through.

→ Can I freeze stuffed peppers?

Freeze unbaked peppers on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time.

→ What other cheeses work well?

Provolone, fontina, or grated Asiago add delicious flavor. For a dairy-free version, use nutritional yeast or vegan cheese alternatives.

→ How do I know when peppers are done?

Peppers should be tender when pierced with a fork, and the cheese should be melted and slightly golden on top, about 18-20 minutes at 400°F.