Pesto Chicken Stuffed Sweet Peppers (Printable)

Halved mini peppers filled with pesto chicken and mozzarella, baked until tender and golden.

# 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

# How To:

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 pepper half if desired.
06 - Bake in preheated oven for 18-20 minutes until cheese is melted and bubbly and peppers are tender.
07 - Remove from oven and garnish with fresh basil and Parmesan. Serve warm.

# Expert Tips:

01 -
  • They look fancy enough for company but come together in less time than it takes to order takeout.
  • One pan, minimal cleanup, and your kitchen smells like an Italian restaurant without the pretension.
02 -
  • Don't skip drying out the inside of the peppers after removing the seeds—any lingering moisture can make the filling soggy instead of creamy.
  • If your mini peppers are particularly thick-walled, give them an extra 2 minutes in the oven so they actually become tender and aren't just charred on top while still firm inside.
03 -
  • Use high-quality pesto if you can—the difference between mediocre and excellent pesto is noticeable in such a simple dish, and it's worth seeking out a brand you genuinely love.
  • Room-temperature chicken mixes more smoothly with the cheese and pesto than cold chicken, so if you're using rotisserie chicken straight from the fridge, let it sit for ten minutes first.
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