Elevate your dinner game with these delicious pesto chicken stuffed peppers! Packed with shredded chicken, pesto sauce, quinoa, and topped with gooey mozzarella, this colorful dish is not only easy to make but also a feast for the eyes! Perfect for weeknight meals, each bite is bursting with flavor. Ready to impress at your next meal? Click through for the full recipe and enjoy a tasty adventure in your kitchen!
4 large bell peppers (choose vibrant colors such as red, yellow, or green)
2 cups cooked chicken, shredded (using rotisserie chicken is a convenient option)
1/2 cup pesto sauce (you can use store-bought or make your own for a fresh flavor)
1 cup cooked quinoa (you may substitute with rice for a different texture)
1/2 cup cherry tomatoes, halved
1/2 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons olive oil
Fresh basil leaves for garnish
![- 4 large bell peppers (red, yellow, or green) - 2 cups cooked chicken (shredded rotisserie chicken as an option) - 1/2 cup pesto sauce (store-bought or homemade) - 1 cup cooked quinoa or rice substitute - 1/2 cup cherry tomatoes (halved) - 1/2 cup mozzarella cheese (shredded) - 1/4 cup grated Parmesan cheese - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish The main ingredients for this dish are simple yet packed with flavor. I choose bright bell peppers for color and taste. You can use red, yellow, or green peppers, each offering a unique sweetness. Next, I use cooked chicken. Shredded rotisserie chicken is my go-to for ease. It saves time and adds great flavor. The pesto sauce ties everything together. I often use store-bought sauce, but making my own gives a fresh twist. In the additional ingredients, I add quinoa. It's a healthy option, but you can swap it with rice if you prefer. Cherry tomatoes add a burst of freshness. The mozzarella and Parmesan cheeses create a lovely cheesy topping. When it comes to seasoning, I use salt and pepper. A drizzle of olive oil helps to enhance the flavors. Finally, I love garnishing with fresh basil leaves. They add a nice aroma and color to the dish. For the full recipe, check [Full Recipe]. - Preheat your oven to 375°F (190°C). This step ensures even cooking. - Prepare the bell peppers by slicing off the tops and removing the seeds. This makes room for the filling. - In a large bowl, combine the shredded chicken, pesto, cooked quinoa, halved cherry tomatoes, half of the mozzarella, and grated Parmesan. - Add salt and pepper to taste. Mix well to ensure every piece gets coated in the pesto. - Drizzle olive oil inside each pepper. This adds flavor and helps with cooking. - Pack the chicken and pesto mixture into each pepper firmly. Make sure it holds its shape during baking. - Arrange the stuffed peppers upright in a baking dish. If a pepper wobbles, trim a bit off the bottom for stability. - Cover the dish with foil. Bake for 25 minutes to let the flavors blend. - After 25 minutes, remove the foil and bake for another 10-15 minutes. This step melts the cheese and softens the peppers. For the full recipe, you can refer back to the ingredients section. Enjoy your cooking adventure! - Use pre-cooked chicken for convenience. It saves time and effort while cooking. Shredded rotisserie chicken works great. You can find it in most grocery stores. This choice keeps your meal simple and tasty. - Opt for homemade pesto for fresher flavor. Making pesto at home is easy and rewarding. Use fresh basil, garlic, nuts, and olive oil for a vibrant taste. Store-bought pesto can be good, but homemade is special. - Pair the stuffed peppers with a side salad or garlic bread. A light salad adds crunch and freshness. Garlic bread brings warmth and comfort to the meal. These sides balance the rich flavors of the peppers well. - For presentation tips, serve the stuffed peppers on a beautiful platter. Drizzle some extra pesto sauce over the top. Sprinkle chopped basil for color and flavor. This makes your dish look fancy and inviting. - Add spices or herbs to the filling. Consider red pepper flakes for heat or Italian seasoning for depth. Fresh herbs like parsley or thyme can also boost flavor. Experimenting makes the dish unique to your taste. - Try different cheeses or vegetables in the stuffing. Feta cheese can add a tangy touch. You can mix in spinach or mushrooms for extra nutrients. These changes can create a new experience each time you make it. {{image_4}} You can switch up the proteins in this dish. Turkey works well if you want a leaner option. Tofu is great for a vegetarian choice. Both blend nicely with pesto and add great taste. Adding vegetables keeps the filling fresh and colorful. Spinach is a great choice as it wilts down and mixes well. Mushrooms add a savory flavor that pairs perfectly with the chicken. Don't be afraid to experiment with what you have on hand! Grilling stuffed peppers gives them a unique, smoky flavor. The grill caramelizes the edges, making them crispy. Baking is the classic method, making the peppers soft and tender. Both methods will yield delicious results. If you're in a hurry, try an Instant Pot. It cooks the peppers quickly and keeps them moist. Just cook them under high pressure for about 10 minutes. This way, you save time while still enjoying a tasty meal. To change the flavor, think Mediterranean. Adding feta cheese and olives brings a salty bite that enhances the pesto. You can also add sun-dried tomatoes for more depth. If you prefer heat, try a spicy version. Jalapeños or a dash of hot sauce can kick things up. Adjusting the spice level allows you to make the dish your own. To store your pesto chicken stuffed peppers, let them cool first. Place them in an airtight container. Keep them in the fridge. They will stay fresh for 3 to 5 days. If you want to enjoy them later, freezing is a great option. To freeze your stuffed peppers, follow these steps: 1. Allow the peppers to cool completely. 2. Wrap each pepper in plastic wrap tightly. 3. Place the wrapped peppers in a freezer bag or container. They will stay good for about 3 months. When you want to eat them, take them out of the freezer. Thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) until warm. Meal prep can make your week easier. You can make a batch of stuffed peppers on Sunday. Store them in the fridge or freeze them. Pair them with a side salad or whole grain for quick lunches. You can also mix them with roasted veggies or grains for a filling meal. This way, you have tasty and healthy options ready to go! Can I make stuffed peppers ahead of time? Yes, you can prepare stuffed peppers in advance. Just fill the peppers and store them in the fridge. Bake them when you are ready to eat. This makes dinner easy! What can I substitute for quinoa in this recipe? You can use rice instead of quinoa. Brown rice, white rice, or even cauliflower rice work well. Each choice gives a different texture, so pick what you like best. How do I know when the peppers are done? The peppers are done when they are soft. You can easily pierce them with a fork. The cheese should also be bubbly and golden on top. Can I use a different type of cheese? Absolutely! You can use cheddar, gouda, or any cheese you love. Each cheese adds its own unique flavor to the dish. How can I make this recipe spicier? You can add crushed red pepper flakes or diced jalapeños to the filling. You can also drizzle hot sauce on top before serving. Is it possible to make the filling vegetarian? Yes, you can replace chicken with cooked lentils or beans. You could also add more vegetables like spinach or mushrooms for extra taste. This makes it healthy and delicious! In this article, we explored how to make Pesto Chicken Stuffed Peppers. We detailed key ingredients, like bell peppers, chicken, and pesto. I shared easy steps for preparing, stuffing, and baking these tasty treats. You can customize with different proteins or spices for extra flavor. Storing leftovers is simple, making meal prep a breeze. This dish combines healthy ingredients with great taste. Enjoy creating your version of Pesto Chicken Stuffed Peppers!](https://eataroundit.com/wp-content/uploads/2025/07/fd8848bc-983f-4f00-8358-44725e151b45-250x250.webp)