Pesto Chicken Stuffed Sweet Peppers (Printable)

Mini peppers filled with creamy pesto chicken and melted mozzarella, baked until tender

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, finely shredded
02 - 1/3 cup basil pesto
03 - 1/2 cup cream cheese, softened
04 - 1/2 cup shredded mozzarella cheese
05 - 2 tablespoons grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper

→ Peppers

07 - 12-16 mini sweet peppers, halved lengthwise and seeded

→ Topping

08 - 1/4 cup shredded mozzarella cheese
09 - 1 tablespoon grated Parmesan cheese

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a medium bowl, combine the shredded chicken, basil pesto, cream cheese, 1/2 cup mozzarella, 2 tablespoons Parmesan, and black pepper. Mix until well combined.
03 - Arrange the halved and seeded mini sweet peppers cut-side up on the prepared baking sheet.
04 - Spoon the pesto chicken mixture evenly into each pepper half, mounding slightly.
05 - Sprinkle the tops with the remaining mozzarella and Parmesan cheese.
06 - Bake for 18-20 minutes, or until the peppers are tender and the cheese is golden and bubbly.
07 - Let cool for 3-5 minutes before serving. Garnish with fresh basil if desired.

# Expert Tips:

01 -
  • Mini peppers stay tender without turning mushy, so they hold their shape and color beautifully on the plate.
  • The pesto-chicken filling tastes like you spent hours in the kitchen, but it comes together in minutes, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • It works as an appetizer at dinner parties or as a light lunch when you don't want anything heavy, making it endlessly versatile.
02 -
  • Softening the cream cheese before you mix is non-negotiable because cold cream cheese creates lumps that never fully blend, leaving grainy pockets in an otherwise silky filling.
  • Don't skip seeding the peppers thoroughly because leftover seeds and white membranes taste bitter and can make the dish feel unfinished.
03 -
  • Line your baking sheet with parchment paper rather than greasing it because parchment lets the peppers' bottoms stay slightly soft instead of getting crispy and hard.
  • Let the cream cheese sit on the counter for 10 minutes before mixing so it blends smoothly with the pesto instead of creating lumps that persist through baking.
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