Pesto Chicken Stuffed Peppers

$To make pesto chicken stuffed peppers, you need fresh and tasty ingredients. Here’s what you will need: - 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1 cup fresh basil pesto (store-bought or homemade) - 1 cup cooked quinoa or rice (your choice) - 1 cup cherry tomatoes, halved - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients blend to create a dish full of flavor and color. The bell peppers add crunch, while the chicken and pesto bring rich taste. You can use any color of bell peppers you like. Each color has its own unique flavor. Using cooked quinoa or rice adds texture to the filling. The cherry tomatoes give a fresh burst of flavor, while the cheese makes it creamy and delicious. Don’t forget the salt and pepper! They help bring out all the other flavors. Finally, fresh basil leaves not only look pretty but also add a pop of fresh taste. Gather these ingredients and get ready for a fun cooking adventure! {{ingredient_image_2}} First, set your oven to 375°F (190°C). This heat ensures the peppers bake well. Preheating helps cook them evenly. Next, take your bell peppers. Slice off the tops gently. Be careful when removing the seeds and membranes. After that, place the cleaned peppers upright in a baking dish. They should stand firm without falling over. Now, grab a large mixing bowl. Add the shredded chicken and fresh basil pesto. Pour in your choice of cooked quinoa or rice. Toss in halved cherry tomatoes, half of the mozzarella cheese, and half of the Parmesan cheese. Stir everything until well mixed. Don’t forget to add salt and pepper for flavor! It’s time to stuff the peppers! Take a spoon and fill each pepper with the chicken mixture. Press down gently to pack it in. This step ensures every bite is tasty. Cover the baking dish with aluminum foil. This keeps the peppers moist while baking. Place the dish in your preheated oven for 25 minutes. After that, remove the foil. Bake for another 10-15 minutes until the cheese is melted and golden. When the peppers are done, carefully take the dish out of the oven. Let them cool for a few minutes. This prevents burns when you serve them. For a nice touch, garnish each pepper with fresh basil leaves. Serve them on a colorful platter for a beautiful look. You can drizzle extra pesto on the plate for added flair. To cook your peppers just right, select large, firm ones. You want them to hold their shape. Cut off the tops and scoop out the seeds carefully. This step ensures they cook evenly. When you bake them, cover with foil for the first half to keep moisture in. This method helps them soften without burning. After 25 minutes, take off the foil. Let them bake until the cheese on top is golden and bubbly. For the filling, use juicy, shredded chicken. Mix it with fresh basil pesto for a burst of flavor. Adding cooked quinoa or rice gives it a nice texture. Don’t forget the halved cherry tomatoes; they add sweetness and color. Taste your filling. Adjust with salt and pepper to ensure it is flavorful. You can also add garlic or onion powder for an extra kick. Cheese makes everything better, right? You can stick with mozzarella and Parmesan, but feel free to mix it up. Try using goat cheese for a tangy twist. Feta cheese also adds a nice salty flavor. If you want a creamier filling, blend in some cream cheese. Use your favorite cheese to make this dish your own. Each variation can change the taste and make it special. Pro Tips Choose Colorful Peppers: Using a variety of colored bell peppers not only enhances the visual appeal of your dish but also adds a range of flavors. Red, yellow, and orange peppers tend to be sweeter, while green peppers have a more savory taste. Make It Ahead: You can prepare the stuffed peppers a day in advance. Simply stuff them and store in the fridge, covered with foil. Bake them fresh when you're ready to serve, adding a few extra minutes to the cooking time if they are cold from the fridge. Add Extra Veggies: Boost the nutritional value by adding extra diced vegetables to the stuffing mixture, such as zucchini, spinach, or mushrooms. These will complement the flavors and add texture to your dish. Experiment with Cheese: While mozzarella and Parmesan are delicious, feel free to experiment with different cheeses like feta, goat cheese, or even pepper jack for a spicy kick. This can elevate the flavor profile of your stuffed peppers. {{image_4}} You can swap the chicken for several other proteins. Ground turkey or beef works well. Shredded rotisserie chicken makes a quick option. For a unique flavor, try cooked shrimp or crab. Each protein adds its own taste while keeping the dish hearty and filling. To make this dish vegetarian, replace chicken with black beans or lentils. These options add protein and fiber. For a vegan twist, use tofu or tempeh instead. Make sure to use vegan pesto and dairy-free cheese. This way, you keep all the flavor without animal products. While quinoa and rice are great, you have more options. Try farro or barley for a nutty taste. Cauliflower rice makes for a low-carb choice. Each grain brings a different texture to the dish, so experiment to find your favorite combination. After enjoying your pesto chicken stuffed peppers, you may have some leftovers. To store them, let the peppers cool completely. Place them in an airtight container. If you want to keep them fresh, store them in the fridge. They will last for about 3 to 4 days. Make sure to cover the container to keep the moisture in. When you're ready to eat the leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the stuffed peppers in an oven-safe dish. Cover with foil to prevent drying out. Bake them for about 20 to 25 minutes. You can also heat them in the microwave. Just place a pepper on a microwave-safe plate and heat for 2 to 3 minutes. Make sure they are hot all the way through before eating. If you want to freeze your stuffed peppers, it's best to do it before baking. Stuff the peppers as you normally would, but do not bake them. Wrap each pepper in plastic wrap and place them in a freezer bag. They can last in the freezer for up to 3 months. When you're ready to enjoy them, bake straight from the freezer. Just add about 10 extra minutes to the baking time. This way, you can enjoy a tasty meal anytime! You can use turkey instead of chicken. Ground turkey works well in this dish. Shredded rotisserie chicken is also a great option. For a plant-based choice, try chickpeas or lentils. Both add protein and texture to your stuffed peppers. Yes, you can prepare the filling ahead of time. Mix your chicken, pesto, quinoa, and veggies. Keep it in the fridge for up to two days. When ready, stuff the peppers and bake them. This saves time on busy days. To adjust servings, change the number of bell peppers. Use one pepper per person as a guide. Keep the filling's ratios similar. For instance, if you use two peppers, halve the filling ingredients. This way, everyone gets a tasty meal. Absolutely! You can assemble the stuffed peppers early. Cover them with foil and store them in the fridge. Bake them when you're ready to eat. They taste great even after some time in the fridge. Serve these peppers with a fresh side salad for a complete meal. Garlic bread pairs well too. You can also drizzle extra pesto on the plate for added flavor. For a fun touch, add a sprinkle of chili flakes for a spicy kick. This blog showed you how to make tasty pesto chicken stuffed peppers. We covered ingredients, step-by-step instructions, and helpful tips. You learned various options, like proteins and grains, to customize your dish. Storing leftovers or making them in advance is also easy. In conclusion, this recipe is simple and fun. It lets you be creative while enjoying a healthy meal. Dive in and enjoy crafting this delicious dish!$

Pesto Chicken Stuffed Peppers

Delicious bell peppers stuffed with a savory mixture of chicken, pesto, quinoa or rice, and topped with melted cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 large bell peppers
2 cups cooked chicken, shredded
1 cup fresh basil pesto
1 cup cooked quinoa or rice
1 cup cherry tomatoes, halved
1 cup mozzarella cheese, shredded
0.5 cup Parmesan cheese, grated
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Begin by preheating your oven to 375°F (190°C) for optimal baking.
While the oven is heating, prepare the bell peppers by slicing the tops off gently. Carefully remove the seeds and membranes from inside each pepper. Arrange the cleaned peppers upright in a baking dish, ensuring they can stand without tipping over.
In a large mixing bowl, combine the shredded chicken, fresh basil pesto, and your choice of either cooked quinoa or rice. Add the halved cherry tomatoes, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Stir everything together until well mixed. Add salt and pepper to taste, ensuring the mixture is flavorful.
Generously stuff each bell pepper with the chicken mixture, pressing down slightly to ensure it's packed in nicely.
Finish by sprinkling the remaining mozzarella and Parmesan cheese over the tops of each stuffed pepper for a cheesy finish.
To bake, cover the baking dish with aluminum foil to help the peppers cook evenly. Bake in the preheated oven for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
Once finished baking, carefully remove the stuffed peppers from the oven and let them cool for a few minutes to avoid burns when serving.
Just before serving, garnish each pepper with fresh basil leaves for a burst of color and flavor.

Notes

Serve on a vibrant platter and drizzle with extra pesto for an elegant touch.

Keyword cheese, chicken, pesto, quinoa, stuffed peppers