Chicken Pesto Caprese Stuffed Peppers

If you’re searching for a vibrant, flavorful dinner that combines the fresh goodness of Italian classics with a wholesome twist, look no further than these Chicken Pesto Caprese Stuffed Peppers. Imagine tender, colorful bell peppers loaded with juicy shredded chicken, aromatic pesto, sweet cherry tomatoes, and creamy mozzarella balls—all topped off with fragrant basil. This recipe delivers a perfect balance of textures and tastes, making it a weeknight winner or an impressive dish for guests.

Why It’s Crowd-Pleasing

The magic of Chicken Pesto Caprese Stuffed Peppers lies in its familiar yet elevated flavor combo. Everyone loves the classic Caprese Salad flavors of tomato, basil, and mozzarella, but stuffing those ingredients into roasted peppers along with savory chicken and pesto sauce takes it to the next level. It’s colorful, wholesome, and packed with protein, making it satisfying for all ages. Plus, it’s naturally gluten-free and easy to customize with your favorite bell pepper colors. Whether you’re cooking for family or friends, this dish checks all the boxes with minimal fuss.

The Ingredient Lineup

• 4 large bell peppers (any color) – the vibrant edible vessel for our filling
• 2 cups cooked chicken, shredded – rotisserie or leftover chicken works great for quick prep
• 1/2 cup pesto sauce – store-bought or homemade, this adds rich herbaceous flavor
• 1 cup cherry tomatoes, halved – bursts of sweet juiciness throughout the filling
• 1 cup fresh mozzarella balls, drained – creamy, melty cheese to complement the chicken and pesto
• 1/4 cup fresh basil, chopped – bright, aromatic, and essential for authentic taste
• Salt and pepper to taste – seasoning to bring all flavors together
• 1 tablespoon olive oil – for roasting the peppers perfectly tender
• 1 teaspoon garlic powder – adds subtle depth without overpowering

Setup & Equipment

• Baking dish or sheet pan – to roast the stuffed peppers
• Mixing bowl – to combine the filling ingredients
• Knife and cutting board – for prepping peppers, tomatoes, and basil
• Measuring cups and spoons – for precise ingredient amounts
• Aluminum foil (optional) – to cover peppers while baking for extra moisture

Chicken Pesto Caprese Stuffed Peppers: Step-by-Step Guide

Step 1: Prepare the Bell Peppers

Preheat your oven to 375°F (190°C). Wash the bell peppers and slice each one in half lengthwise, removing the seeds and membranes carefully. Drizzle the peppers with olive oil and sprinkle with garlic powder, salt, and pepper. Place them cut-side up in your baking dish.

Step 2: Make the Filling

In a mixing bowl, combine the shredded chicken with pesto sauce. Toss gently to coat all the chicken evenly. Next, fold in the halved cherry tomatoes, fresh mozzarella balls, and chopped basil. Season with a pinch of salt and pepper to taste. This filling is bursting with flavor and ready to stuff into your peppers.

Step 3: Stuff the Peppers

Spoon the chicken pesto mixture generously into each pepper half, pressing slightly to fill them nicely. Don’t be shy—these peppers love a good stuffing! Arrange the stuffed peppers snugly in the baking dish.

Step 4: Bake Until Tender and Melty

Cover the baking dish loosely with foil to keep the moisture in, then bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the mozzarella is melted and bubbly. If you like a slightly browned top, broil for 1-2 minutes at the end, watching carefully to prevent burning.

Step 5: Serve and Enjoy

Garnish with a little extra fresh basil if you have some on hand. These stuffed peppers are perfect served warm right out of the oven. Pair with a green salad or crusty bread for a complete meal. If you have leftover chicken to use up, this is a fantastic way to turn it into something special—try using Instant Pot Chicken Tenders for quick cooking!

Make It Diet-Friendly

• Use low-fat mozzarella or part-skim fresh mozzarella balls to reduce calories.
• Swap pesto for a homemade version using olive oil and fresh herbs to control sodium and fat content.
• Load up the filling with extra diced veggies like zucchini or spinach for added nutrients.
• Serve with a side of leafy greens instead of bread to keep the meal light and low carb.

Watch Outs & How to Fix

• Peppers too firm: If your peppers are still crunchy after baking, cover them with foil and bake an additional 10 minutes, or add a splash of water to the baking dish to create steam.
• Filling too watery: Drain the cherry tomatoes well before mixing to avoid excess moisture that can make the filling soggy.
• Cheese not melting: Make sure to bake uncovered for the last 10 minutes to allow the mozzarella to melt and brown nicely.
• Flavor too mild: Add a pinch of red pepper flakes or a squeeze of lemon juice to brighten the filling if needed.

Leftovers & Meal Prep

These stuffed peppers store beautifully in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For meal prepping, assemble stuffed peppers in advance and store them in the baking dish covered with foil; bake fresh when ready to eat. You can also freeze unbaked stuffed peppers in a sealed container for up to 2 months—thaw overnight in the fridge before baking.

Common Questions

Can I use a different protein instead of chicken?

Absolutely! While chicken is perfect for this recipe, you can substitute shredded turkey, cooked ground beef, or even chickpeas for a vegetarian version. Just make sure your protein is cooked and seasoned well before mixing with pesto and other ingredients.

What type of pesto should I use?

Traditional basil pesto works best here, but feel free to experiment with sun-dried tomato pesto or even a spinach pesto for a unique twist. Just be mindful of the flavor intensity to keep the balance with the fresh tomatoes and mozzarella.

Can I make these ahead of time?

Yes! You can prep and stuff the peppers a day ahead. Keep them covered in the fridge and bake when ready. This makes dinner day a breeze and helps flavors meld beautifully.

How can I add more veggies to this dish?

Try mixing in finely diced zucchini, mushrooms, or spinach into the filling. Roasting the peppers with a sprinkle of baby spinach on top before baking is also a great way to sneak in extra greens.

One Pan, More Ideas

• Try Grilled Chicken Wraps for a handheld twist on your chicken dinners.
• Prepare a fresh Caprese Salad as a light side that echoes the flavors in these stuffed peppers.
• Use your leftover chicken from Instant Pot Chicken Tenders to make this recipe even quicker and easier.

Final Thoughts

This recipe for Chicken Pesto Caprese Stuffed Peppers brings together some of the best-loved ingredients into one colorful, wholesome dish that’s as beautiful as it is delicious. It’s a fantastic way to enjoy the freshness of Caprese flavors with the satisfying heartiness of chicken and roasted peppers. Whether you’re cooking for a busy weeknight or entertaining friends, these stuffed peppers deliver big taste with minimal effort. The flexibility to customize, prep ahead, and adapt to your pantry staples makes this a recipe you’ll want to keep on rotation.

With just a handful of simple ingredients and a straightforward process, you can create a meal that feels both indulgent and nourishing. So grab your bell peppers, shred some chicken, and get ready to enjoy a dish that’s sure to become a new favorite in your recipe collection!

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