Pesto Chicken Stuffed Peppers
These flavorful pesto chicken stuffed peppers combine the fresh taste of basil pesto with tender chicken and vibrant bell peppers. A satisfying and nutritious dish that’s perfect for meal prep or a weeknight dinner.
Equipment
- 1 oven
- 1 baking dish
- 1 mixing bowl
- 1 cutting board
Ingredients
- 4 medium bell peppers any color
- 2 cups cooked chicken shredded
- 1 cup basil pesto
- 1 cup shredded mozzarella cheese
- ½ cup cherry tomatoes halved
- ¼ cup grated Parmesan cheese
- to taste salt
- to taste pepper
- 1 tablespoon olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the bell peppers by slicing the tops off and removing the seeds. If needed, trim the bottoms slightly for stable standing. Place them upright in a baking dish.
- In a mixing bowl, combine the shredded chicken, basil pesto, half of the mozzarella cheese, cherry tomatoes, and season with salt and pepper. Mix until all the ingredients are well incorporated.
- Spoon the chicken mixture evenly into each prepared bell pepper.
- Top each stuffed pepper with the remaining mozzarella cheese and a sprinkle of grated Parmesan cheese.
- Drizzle a little olive oil over the top of the stuffed peppers.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes before serving.
Notes
You can customize these stuffed peppers by adding other vegetables, such as diced zucchini or spinach.
For a spicier version, consider adding crushed red pepper flakes to the chicken mixture.
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.