Chicken Pesto Caprese Stuffed Peppers
This Chicken Pesto Caprese Stuffed Peppers recipe is bursting with fresh Italian flavors and juicy chicken—colorful, wholesome, and perfect for any weeknight dinner!
Servings: 4 servings
Ingredients
- 4 large bell peppers (any color)
- 2 cups cooked chicken shredded, rotisserie or leftover
- 1/2 cup pesto sauce store-bought or homemade
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls drained
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
- 1 tablespoon olive oil for roasting
- 1 teaspoon garlic powder
Instructions
- 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.
- 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.
- Spoon the chicken pesto mixture generously into each pepper half, pressing slightly to fill them nicely. Arrange the stuffed peppers snugly in the baking dish.
- 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 desired, broil for 1-2 minutes at the end to brown the top, watching carefully to prevent burning.
- Garnish with a little extra fresh basil if you have some on hand. Serve warm with a green salad or crusty bread for a complete meal. Enjoy!
Equipment
- Baking Dish
- Sheet Pan
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Aluminum Foil
Notes
- Drain cherry tomatoes well to avoid watery filling.
- Cover with foil and bake longer if peppers remain too firm.
- Use low-fat mozzarella for a lighter version.
- Mix in extra diced veggies like zucchini or spinach for added nutrients.
- Freeze unbaked stuffed peppers for up to 2 months; thaw before baking.