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Pesto Chicken Stuffed Peppers Flavorful Dinner Choice

by on June 14, 2025

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Looking for a quick dinner that’s both tasty and eye-catching? Pesto Chicken Stuffed Peppers deliver great flavor and nutrition in one bright package. These peppers are simple to make and can easily fit into your busy schedule. Plus, they allow you to mix in your favorite ingredients. Get ready to delight your taste buds with this flavorful choice tonight!

- 4 large bell peppers (any color) - 2 cups cooked shredded chicken - 1 cup basil pesto - 1 cup cooked quinoa or rice - 1 cup cherry tomatoes, halved - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish To make this dish, you will need a few key tools: - Baking dish - Mixing bowl - Aluminum foil - Knife - Spoon or spatula You can easily swap out some ingredients to fit your taste: - Use ground turkey instead of chicken for a different protein. - Try spinach or kale in place of basil pesto for a twist. - If you don’t have quinoa, use brown rice or even couscous. - For a dairy-free option, choose vegan cheese or skip cheese entirely. - Any bell pepper color works; each adds its own taste. These substitutions help you customize the dish while keeping it delicious and fun! {{ingredient_image_1}} Begin by preheating your oven to 375°F (190°C). Take four large bell peppers and cut off their tops. Remove the seeds and membranes inside. Place the peppers cut side up in a baking dish. Drizzle olive oil over them. Make sure to season with salt and pepper to taste. In a large mixing bowl, combine two cups of cooked shredded chicken with one cup of basil pesto. Add one cup of cooked quinoa or rice to the bowl. Next, toss in one cup of halved cherry tomatoes, one cup of shredded mozzarella cheese, and half a cup of grated Parmesan cheese. Stir everything together until mixed well. Now, generously stuff each bell pepper with the chicken mixture. Press down lightly to pack the filling in. Once all the peppers are stuffed, sprinkle the remaining Parmesan cheese on top of each pepper. Cover the baking dish with aluminum foil and put it in the preheated oven. Bake for 25 minutes. After this time, remove the foil. Bake for another 10 to 15 minutes. The cheese should be melted and bubbly, and the peppers tender. Carefully take the stuffed peppers out of the oven and let them cool for a few minutes. Finish by garnishing with fresh basil leaves before serving. To make your stuffed peppers great, choose firm, ripe peppers. I like to use red, yellow, or green ones. Cut the tops off and remove seeds. This step helps the peppers cook evenly. Drizzle them with olive oil. Season with salt and pepper for extra flavor. Pack the filling tightly for a hearty meal. Cheese makes everything better! I use mozzarella for its meltiness. You can also try cheddar or gouda for a twist. For a sharp kick, sprinkle some feta cheese on top. Parmesan adds a nice depth too. Mix and match to find your favorite combo. You can prep these stuffed peppers a day before. Just follow the steps until baking. Store the stuffed peppers in the fridge covered with foil. When ready, bake them straight from the fridge. This saves time and makes dinner easy. Enjoy a tasty meal without the rush! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish visually appealing but also adds a variety of flavors. Customize the Filling: Feel free to add other vegetables or proteins to the filling, such as spinach, mushrooms, or even beans for a vegetarian option. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge. When ready to eat, just bake them straight from the fridge, adding a few extra minutes to the cooking time. Use Fresh Herbs: Enhance the flavor by adding fresh herbs like oregano or thyme to the filling, or sprinkle them on top before serving. {{image_2}} You can make these stuffed peppers vegetarian with ease. Swap out the chicken for a mix of beans, like black beans or chickpeas. These beans add protein and fiber. You can also use lentils for a hearty touch. Replace the pesto with a vegan option to keep it plant-based. Your peppers will still be full of flavor! If you want to change the protein, try using turkey or tofu. Ground turkey works great and keeps the meal light. Tofu offers a nice texture and absorbs the pesto flavor well. You can even use canned tuna for a quick option. Each protein choice brings a new taste to the dish. Feel free to boost the nutrition by adding extra veggies. Chopped spinach or kale mixes well in the stuffing. You can also include diced zucchini or mushrooms. These veggies add color and crunch. They make the dish more filling and fun. Just remember to chop them small so they cook evenly. After you enjoy your pesto chicken stuffed peppers, store the leftovers. Place them in an airtight container. Make sure the peppers cool completely before sealing the container. They will last in the fridge for about three to four days. If you want to keep them longer, freezing is a great option. Freezing stuffed peppers is easy and convenient. First, let them cool down completely. Then, wrap each pepper in plastic wrap. Place the wrapped peppers in a freezer-safe bag or container. This way, you can enjoy your delicious meal later. They can stay in the freezer for up to three months. When you are ready to eat, thaw them overnight in the fridge. To reheat your stuffed peppers, you have a few options. The oven method gives the best results. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Bake for about 20 minutes. If you want a quicker method, use the microwave. Heat on high for about 2-3 minutes. Check if they are warm all the way through. If not, heat for another minute. Enjoy your meal! Yes, you can make this dish without chicken. You could use beans, lentils, or tofu. These options give you protein and flavor. Just be sure to mix them well with the pesto and other ingredients. This keeps the taste delicious and satisfying. You will know the peppers are done when they are tender. The cheese should be melted and bubbly. You can poke a fork into the pepper to check its softness. If it goes in easily, they are ready to eat. These stuffed peppers pair well with a simple salad or garlic bread. You can also serve them with a side of roasted vegetables. This adds color and nutrition to your meal. Another great option is a light pasta with olive oil and herbs. You now have a full guide to making delicious stuffed peppers. We covered ingredients and kitchen tools you'll need. We explored easy steps for preparing and baking. Tips were shared for perfecting your dish, including cheese options. Variations can make your peppers unique and fun. Plus, storage tips help you enjoy leftovers. Stuffed peppers are tasty and versatile. You can tweak the recipe to fit your tastes and needs. I hope you feel inspired to make your own delicious meal!

Why I Love This Recipe

  1. Delicious Flavor Combination: The blend of pesto, chicken, and cheese creates a mouthwatering filling that is bursting with flavor.

  2. Healthy and Nutritious: Packed with protein from chicken and quinoa, along with vitamins from the bell peppers, this dish is both satisfying and wholesome.

  3. Customizable Ingredients: You can easily swap out ingredients, like using different proteins or adding more veggies, to suit your taste preferences.

  4. Quick and Easy Preparation: With minimal prep time and straightforward instructions, this recipe is perfect for busy weeknights.

Ingredients

List of Ingredients

– 4 large bell peppers (any color)

– 2 cups cooked shredded chicken

– 1 cup basil pesto

– 1 cup cooked quinoa or rice

– 1 cup cherry tomatoes, halved

– 1 cup mozzarella cheese, shredded

– 1/2 cup grated Parmesan cheese

– 1 tablespoon olive oil

– Salt and pepper to taste

– Fresh basil leaves for garnish

Kitchen Tools Needed

To make this dish, you will need a few key tools:

– Baking dish

– Mixing bowl

– Aluminum foil

– Knife

– Spoon or spatula

Substitutions for Key Ingredients

You can easily swap out some ingredients to fit your taste:

– Use ground turkey instead of chicken for a different protein.

– Try spinach or kale in place of basil pesto for a twist.

– If you don’t have quinoa, use brown rice or even couscous.

– For a dairy-free option, choose vegan cheese or skip cheese entirely.

– Any bell pepper color works; each adds its own taste.

These substitutions help you customize the dish while keeping it delicious and fun!

Step-by-Step Instructions

Prepping the Bell Peppers

Begin by preheating your oven to 375°F (190°C). Take four large bell peppers and cut off their tops. Remove the seeds and membranes inside. Place the peppers cut side up in a baking dish. Drizzle olive oil over them. Make sure to season with salt and pepper to taste.

Mixing the Stuffing

In a large mixing bowl, combine two cups of cooked shredded chicken with one cup of basil pesto. Add one cup of cooked quinoa or rice to the bowl. Next, toss in one cup of halved cherry tomatoes, one cup of shredded mozzarella cheese, and half a cup of grated Parmesan cheese. Stir everything together until mixed well.

Stuffing and Baking the Peppers

Now, generously stuff each bell pepper with the chicken mixture. Press down lightly to pack the filling in. Once all the peppers are stuffed, sprinkle the remaining Parmesan cheese on top of each pepper. Cover the baking dish with aluminum foil and put it in the preheated oven. Bake for 25 minutes. After this time, remove the foil. Bake for another 10 to 15 minutes. The cheese should be melted and bubbly, and the peppers tender. Carefully take the stuffed peppers out of the oven and let them cool for a few minutes. Finish by garnishing with fresh basil leaves before serving.

Tips & Tricks

Perfecting the Stuffed Peppers

To make your stuffed peppers great, choose firm, ripe peppers. I like to use red, yellow, or green ones. Cut the tops off and remove seeds. This step helps the peppers cook evenly. Drizzle them with olive oil. Season with salt and pepper for extra flavor. Pack the filling tightly for a hearty meal.

Cheese Options for Topping

Cheese makes everything better! I use mozzarella for its meltiness. You can also try cheddar or gouda for a twist. For a sharp kick, sprinkle some feta cheese on top. Parmesan adds a nice depth too. Mix and match to find your favorite combo.

Preparing Ahead of Time

You can prep these stuffed peppers a day before. Just follow the steps until baking. Store the stuffed peppers in the fridge covered with foil. When ready, bake them straight from the fridge. This saves time and makes dinner easy. Enjoy a tasty meal without the rush!

Pro Tips

  1. Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish visually appealing but also adds a variety of flavors.

  2. Customize the Filling: Feel free to add other vegetables or proteins to the filling, such as spinach, mushrooms, or even beans for a vegetarian option.

  3. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge. When ready to eat, just bake them straight from the fridge, adding a few extra minutes to the cooking time.

  4. Use Fresh Herbs: Enhance the flavor by adding fresh herbs like oregano or thyme to the filling, or sprinkle them on top before serving.

Variations

Vegetarian Pesto Stuffed Peppers

You can make these stuffed peppers vegetarian with ease. Swap out the chicken for a mix of beans, like black beans or chickpeas. These beans add protein and fiber. You can also use lentils for a hearty touch. Replace the pesto with a vegan option to keep it plant-based. Your peppers will still be full of flavor!

Different Protein Options

If you want to change the protein, try using turkey or tofu. Ground turkey works great and keeps the meal light. Tofu offers a nice texture and absorbs the pesto flavor well. You can even use canned tuna for a quick option. Each protein choice brings a new taste to the dish.

Adding Extra Vegetables

Feel free to boost the nutrition by adding extra veggies. Chopped spinach or kale mixes well in the stuffing. You can also include diced zucchini or mushrooms. These veggies add color and crunch. They make the dish more filling and fun. Just remember to chop them small so they cook evenly.

Storage Info

Storing Leftovers

After you enjoy your pesto chicken stuffed peppers, store the leftovers. Place them in an airtight container. Make sure the peppers cool completely before sealing the container. They will last in the fridge for about three to four days. If you want to keep them longer, freezing is a great option.

Freezing Stuffed Peppers

Freezing stuffed peppers is easy and convenient. First, let them cool down completely. Then, wrap each pepper in plastic wrap. Place the wrapped peppers in a freezer-safe bag or container. This way, you can enjoy your delicious meal later. They can stay in the freezer for up to three months. When you are ready to eat, thaw them overnight in the fridge.

Reheating Instructions

To reheat your stuffed peppers, you have a few options. The oven method gives the best results. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Bake for about 20 minutes. If you want a quicker method, use the microwave. Heat on high for about 2-3 minutes. Check if they are warm all the way through. If not, heat for another minute. Enjoy your meal!

FAQs

Can I make this without chicken?

Yes, you can make this dish without chicken. You could use beans, lentils, or tofu. These options give you protein and flavor. Just be sure to mix them well with the pesto and other ingredients. This keeps the taste delicious and satisfying.

How do I know when the peppers are done?

You will know the peppers are done when they are tender. The cheese should be melted and bubbly. You can poke a fork into the pepper to check its softness. If it goes in easily, they are ready to eat.

What can I serve with Pesto Chicken Stuffed Peppers?

These stuffed peppers pair well with a simple salad or garlic bread. You can also serve them with a side of roasted vegetables. This adds color and nutrition to your meal. Another great option is a light pasta with olive oil and herbs.

You now have a full guide to making delicious stuffed peppers. We covered ingredients and kitchen tools you’ll need. We explored easy steps for preparing and baking. Tips were shared for perfecting your dish, including cheese options. Variations can make your peppers unique and fun. Plus, storage tips help you enjoy leftovers.

Stuffed peppers are tasty and versatile. You can tweak the recipe to fit your tastes and needs. I hope you feel inspired to make your own delicious mea

- 4 large bell peppers (any color) - 2 cups cooked shredded chicken - 1 cup basil pesto - 1 cup cooked quinoa or rice - 1 cup cherry tomatoes, halved - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish To make this dish, you will need a few key tools: - Baking dish - Mixing bowl - Aluminum foil - Knife - Spoon or spatula You can easily swap out some ingredients to fit your taste: - Use ground turkey instead of chicken for a different protein. - Try spinach or kale in place of basil pesto for a twist. - If you don’t have quinoa, use brown rice or even couscous. - For a dairy-free option, choose vegan cheese or skip cheese entirely. - Any bell pepper color works; each adds its own taste. These substitutions help you customize the dish while keeping it delicious and fun! {{ingredient_image_1}} Begin by preheating your oven to 375°F (190°C). Take four large bell peppers and cut off their tops. Remove the seeds and membranes inside. Place the peppers cut side up in a baking dish. Drizzle olive oil over them. Make sure to season with salt and pepper to taste. In a large mixing bowl, combine two cups of cooked shredded chicken with one cup of basil pesto. Add one cup of cooked quinoa or rice to the bowl. Next, toss in one cup of halved cherry tomatoes, one cup of shredded mozzarella cheese, and half a cup of grated Parmesan cheese. Stir everything together until mixed well. Now, generously stuff each bell pepper with the chicken mixture. Press down lightly to pack the filling in. Once all the peppers are stuffed, sprinkle the remaining Parmesan cheese on top of each pepper. Cover the baking dish with aluminum foil and put it in the preheated oven. Bake for 25 minutes. After this time, remove the foil. Bake for another 10 to 15 minutes. The cheese should be melted and bubbly, and the peppers tender. Carefully take the stuffed peppers out of the oven and let them cool for a few minutes. Finish by garnishing with fresh basil leaves before serving. To make your stuffed peppers great, choose firm, ripe peppers. I like to use red, yellow, or green ones. Cut the tops off and remove seeds. This step helps the peppers cook evenly. Drizzle them with olive oil. Season with salt and pepper for extra flavor. Pack the filling tightly for a hearty meal. Cheese makes everything better! I use mozzarella for its meltiness. You can also try cheddar or gouda for a twist. For a sharp kick, sprinkle some feta cheese on top. Parmesan adds a nice depth too. Mix and match to find your favorite combo. You can prep these stuffed peppers a day before. Just follow the steps until baking. Store the stuffed peppers in the fridge covered with foil. When ready, bake them straight from the fridge. This saves time and makes dinner easy. Enjoy a tasty meal without the rush! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish visually appealing but also adds a variety of flavors. Customize the Filling: Feel free to add other vegetables or proteins to the filling, such as spinach, mushrooms, or even beans for a vegetarian option. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge. When ready to eat, just bake them straight from the fridge, adding a few extra minutes to the cooking time. Use Fresh Herbs: Enhance the flavor by adding fresh herbs like oregano or thyme to the filling, or sprinkle them on top before serving. {{image_2}} You can make these stuffed peppers vegetarian with ease. Swap out the chicken for a mix of beans, like black beans or chickpeas. These beans add protein and fiber. You can also use lentils for a hearty touch. Replace the pesto with a vegan option to keep it plant-based. Your peppers will still be full of flavor! If you want to change the protein, try using turkey or tofu. Ground turkey works great and keeps the meal light. Tofu offers a nice texture and absorbs the pesto flavor well. You can even use canned tuna for a quick option. Each protein choice brings a new taste to the dish. Feel free to boost the nutrition by adding extra veggies. Chopped spinach or kale mixes well in the stuffing. You can also include diced zucchini or mushrooms. These veggies add color and crunch. They make the dish more filling and fun. Just remember to chop them small so they cook evenly. After you enjoy your pesto chicken stuffed peppers, store the leftovers. Place them in an airtight container. Make sure the peppers cool completely before sealing the container. They will last in the fridge for about three to four days. If you want to keep them longer, freezing is a great option. Freezing stuffed peppers is easy and convenient. First, let them cool down completely. Then, wrap each pepper in plastic wrap. Place the wrapped peppers in a freezer-safe bag or container. This way, you can enjoy your delicious meal later. They can stay in the freezer for up to three months. When you are ready to eat, thaw them overnight in the fridge. To reheat your stuffed peppers, you have a few options. The oven method gives the best results. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Bake for about 20 minutes. If you want a quicker method, use the microwave. Heat on high for about 2-3 minutes. Check if they are warm all the way through. If not, heat for another minute. Enjoy your meal! Yes, you can make this dish without chicken. You could use beans, lentils, or tofu. These options give you protein and flavor. Just be sure to mix them well with the pesto and other ingredients. This keeps the taste delicious and satisfying. You will know the peppers are done when they are tender. The cheese should be melted and bubbly. You can poke a fork into the pepper to check its softness. If it goes in easily, they are ready to eat. These stuffed peppers pair well with a simple salad or garlic bread. You can also serve them with a side of roasted vegetables. This adds color and nutrition to your meal. Another great option is a light pasta with olive oil and herbs. You now have a full guide to making delicious stuffed peppers. We covered ingredients and kitchen tools you'll need. We explored easy steps for preparing and baking. Tips were shared for perfecting your dish, including cheese options. Variations can make your peppers unique and fun. Plus, storage tips help you enjoy leftovers. Stuffed peppers are tasty and versatile. You can tweak the recipe to fit your tastes and needs. I hope you feel inspired to make your own delicious meal!

Pesto Chicken Stuffed Peppers

Delicious bell peppers stuffed with a flavorful mixture of chicken, pesto, quinoa, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

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

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut side up in a baking dish and drizzle with olive oil. Season with salt and pepper to taste.
  • In a mixing bowl, combine the shredded chicken, basil pesto, cooked quinoa (or rice), halved cherry tomatoes, mozzarella cheese, and half of the Parmesan cheese. Stir until all ingredients are well incorporated.
  • Stuff each bell pepper generously with the pesto chicken mixture, pressing down lightly to pack it in.
  • Sprinkle the remaining Parmesan cheese evenly over the top of each stuffed pepper.
  • Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
  • Once done, carefully remove the stuffed peppers from the oven and let them cool for a few minutes.
  • Garnish with fresh basil leaves before serving.

Notes

Feel free to customize the ingredients based on your preferences.
Keyword cheese, chicken, pesto, quinoa, stuffed peppers

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