Pesto Chicken Stuffed Sweet Peppers (Printable Version)

Mini peppers filled with creamy pesto chicken and mozzarella, baked until tender and golden—ideal for appetizers.

# 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

# Directions:

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

# Additional Tips::

01 -
  • They look impressive but come together in less time than it takes to order takeout.
  • The creamy pesto filling is rich enough to feel indulgent but light enough that you can eat four without regret.
  • Mini peppers are naturally sweet and hold their shape beautifully in the oven, no sogginess or collapsing.
02 -
  • Do not skip softening the cream cheese, cold cream cheese will not blend and you will be left with white chunks in your filling.
  • If your peppers are rolling around on the sheet, slice a tiny bit off the bottom to create a flat base without cutting through.
  • Taste your pesto before mixing, some store-bought versions are saltier than others and you may want to go light on the Parmesan.
03 -
  • Use kitchen shears to halve and seed the peppers, it is faster and cleaner than a knife.
  • If the filling seems too thick to spoon easily, stir in a teaspoon of olive oil or a splash of the oil from the pesto jar.
  • For the best color and flavor, choose peppers that are firm, glossy, and free of wrinkles.
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