Chicken Pesto Stuffed Peppers Recipe

Introduction

These Chicken Pesto Stuffed Peppers are a creamy, tender, and satisfying meal perfect for busy weeknights. They combine flavorful pesto chicken with sun-dried tomatoes and quinoa, all baked inside sweet bell peppers topped with melty cheese.

Ingredients

• 4 large bell peppers, halved lengthwise and seeded
• 1 tbsp extra virgin olive oil
• 0.5 tsp sea salt
• 3 cups cooked chicken breast, shredded or finely diced
• 0.5 cup basil pesto
• 0.25 cup Greek yogurt
• 0.5 cup cooked quinoa
• 0.25 cup sun-dried tomatoes, finely chopped
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp fresh basil leaves, for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Arrange the bell pepper halves cut-side up on a large rimmed baking sheet.
2. Step 2: Drizzle the peppers with olive oil and sprinkle with sea salt. Roast them for 8–10 minutes to soften just slightly.
3. Step 3: In a large mixing bowl, combine the cooked chicken, basil pesto, Greek yogurt, sun-dried tomatoes, and cooked quinoa. Mix until the chicken is well coated and the mixture comes together.
4. Step 4: Spoon the pesto chicken mixture generously into each pre-roasted pepper half.
5. Step 5: Top each stuffed pepper with shredded mozzarella and grated Parmesan cheese.
6. Step 6: Return the peppers to the oven and bake for another 10 minutes, or until the cheese is melted, bubbling, and lightly golden.
7. Step 7: Garnish with fresh basil leaves and serve immediately.

Tips & Variations

• For a vegetarian version, substitute the chicken with cooked chickpeas or diced tofu and adjust seasonings accordingly.
• To add a bit of spice, mix red pepper flakes into the pesto chicken filling.
• Use roasted red peppers for deeper flavor, or switch up the cheese with provolone or feta for variety.
• For extra texture, sprinkle toasted pine nuts on top after baking.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the peppers tender and the cheese melty. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these peppers ahead of time?

Yes, you can assemble the stuffed peppers a few hours ahead and keep them covered in the fridge before baking. Just add a few extra minutes to baking time if baking straight from cold.

Can I freeze the stuffed peppers?

Absolutely. Freeze the fully assembled but unbaked peppers in a freezer-safe container. When ready to eat, bake from frozen at 375°F (190°C) for about 25–30 minutes until heated through and cheese is bubbly.

Chicken Pesto Stuffed Peppers Recipe

---

★★★★★

4.8 from 54 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Chicken Pesto Stuffed Peppers are a creamy, tender, and flavorful dish featuring roasted bell peppers filled with a savory mixture of shredded chicken, basil pesto, quinoa, sun-dried tomatoes, and Greek yogurt. Topped with melted mozzarella and Parmesan cheese, these stuffed peppers offer a delicious, protein-packed meal perfect for a family dinner or entertaining guests.

---

Ingredients

Scale 1x2x3x

Peppers and Seasoning

• 4 large bell peppers, halved lengthwise and seeded
• 1 tbsp extra virgin olive oil
• 0.5 tsp sea salt

Stuffing

• 3 cups cooked chicken breast, shredded or finely diced
• 0.5 cup basil pesto
• 0.25 cup Greek yogurt
• 0.5 cup cooked quinoa
• 0.25 cup sun-dried tomatoes, finely chopped

Cheese Topping & Garnish

• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp fresh basil leaves, for garnish

---

Instructions

1. Preheat the Oven and Prepare Peppers: Preheat your oven to 400°F (200°C). Arrange the halved and seeded bell peppers cut-side up on a large rimmed baking sheet to get ready for roasting.
2. Roast Peppers: Drizzle the peppers evenly with extra virgin olive oil and sprinkle with sea salt. Roast them in the oven for 8–10 minutes to soften slightly, enhancing their flavor and texture before stuffing.
3. Prepare the Filling: In a large mixing bowl, combine the shredded cooked chicken, basil pesto, Greek yogurt, finely chopped sun-dried tomatoes, and cooked quinoa. Mix well until all ingredients are thoroughly blended, forming a cohesive filling.
4. Stuff the Peppers: Generously spoon the chicken pesto mixture into the cavities of the pre-roasted bell pepper halves, filling them evenly.
5. Add Cheese Topping: Sprinkle shredded mozzarella and grated Parmesan cheese over the stuffed peppers to create a melty, flavorful crust during baking.
6. Bake the Stuffed Peppers: Return the stuffed peppers to the oven and bake for an additional 10 minutes or until the cheese is melted, bubbly, and slightly golden. This completes the 20-minute total roasting time.
7. Alternative Cooking Methods: For stovetop steaming, steam the peppers for 15 minutes until they are soft and pale. To use an air fryer, cook small batches for about 12 minutes until the peppers become very charred. For a deeper char when using the oven method, you may finish baking in the air fryer at 375°F; however, the oven is ideal when serving a family of four at once.
8. Garnish and Serve: Garnish the finished stuffed peppers with fresh basil leaves for a burst of color and flavor. Serve immediately for best taste and texture.

Notes

• You can substitute cooked chicken with turkey for a leaner option.
• Quinoa can be replaced with cooked rice or couscous depending on preference.
• Use dairy-free cheese and yogurt alternatives to make this recipe dairy-free.
• Pre-roasting bell peppers helps reduce overall bake time and enhances flavor.
• Adjust salt according to dietary needs, especially if using salted pesto or cheese.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-inspired

Keywords: Chicken pesto stuffed peppers, baked stuffed peppers, quinoa stuffed peppers, easy chicken dinner, healthy stuffed peppers, cheesy stuffed peppers