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
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
- 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.
- 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.
- 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.
- Stuff the Peppers: Generously spoon the chicken pesto mixture into the cavities of the pre-roasted bell pepper halves, filling them evenly.
- Add Cheese Topping: Sprinkle shredded mozzarella and grated Parmesan cheese over the stuffed peppers to create a melty, flavorful crust during baking.
- 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.
- 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.
- 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
