Pesto Chicken Stuffed Peppers

$To make delicious pesto chicken stuffed peppers, gather these simple ingredients: - 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1 cup basil pesto - 1 cup cooked quinoa or rice - 1 cup cherry tomatoes, halved - 1/2 cup mozzarella cheese, grated - 1/4 cup parmesan cheese, grated - Salt and pepper to taste - Olive oil for drizzling These ingredients come together to create a colorful and tasty dish. The bell peppers serve as a vibrant vessel, while the chicken and pesto mix brings flavor and nutrition. You can choose any color of bell peppers, like red, green, yellow, or orange. Each adds a unique touch to your meal. With cooked chicken, you can save time by using leftovers or rotisserie chicken. The pesto adds a rich, herby taste that pairs perfectly with the other ingredients. The quinoa or rice gives the filling a hearty base, making it filling. Cherry tomatoes add a burst of freshness, and the cheeses provide that gooey, melty goodness we all love. Don't forget the salt and pepper! They enhance all the flavors in the dish. A drizzle of olive oil helps to keep everything moist while baking. These ingredients are easy to find and make this meal fun to prepare. Enjoy creating this colorful dish that brings joy to your table! {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step is key for even cooking. While the oven heats, grab your bell peppers. Slice off the tops and remove the seeds and membranes inside. This helps the peppers cook well and hold the filling. Set them aside for now. In a large mixing bowl, combine the shredded chicken and basil pesto. Add your cooked quinoa or rice to the bowl. This adds a nice texture and makes the dish filling. Next, toss in the halved cherry tomatoes. These add sweetness and color. Mix in half of the mozzarella and all of the parmesan cheese. Season the mixture with salt and pepper to your taste. This adds flavor to the filling. Now, it's time to stuff the peppers. Take each bell pepper and fill it with the chicken and pesto mixture. Press down gently to pack the filling inside. Arrange the stuffed peppers upright in a baking dish. Drizzle a bit of olive oil over the tops. This helps keep them moist while baking. Cover the dish with foil and bake for about 25 minutes. After that, remove the foil and sprinkle the remaining mozzarella cheese on top of each pepper. Bake uncovered for another 10 to 15 minutes. You want the peppers to be tender and the cheese to be bubbly and slightly golden. Let them cool for a few minutes before serving. To make your peppers tender, bake them long enough. This allows the flavors to blend well. I recommend checking them after 25 minutes. If your peppers are larger, add 5 to 10 more minutes. You want the cheese bubbly and golden. For a vibrant platter, place the stuffed peppers upright. Use colorful peppers for a fun look. You can garnish with fresh basil leaves for a pop of green. Drizzle extra pesto around the platter for a tasty touch. You can customize the flavors easily. Try adding spices like garlic powder or red pepper flakes. Other ingredients, like olives or spinach, can boost the taste too. Mix and match to find your favorite combination! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also a variety of flavors. Make It Ahead: Prepare the stuffed peppers in advance and store them in the refrigerator. Bake them right before serving for a quick meal. Flavor Variations: Experiment with different proteins like turkey or sautéed mushrooms, and try adding spices like red pepper flakes for heat. Garnish for Presentation: A sprinkle of fresh herbs or a drizzle of balsamic glaze can elevate the dish visually and add a fresh taste. {{image_2}} You can swap chicken for ground turkey or meat substitutes. Ground turkey makes a lighter option. It cooks quickly and blends well with pesto. If you want a plant-based choice, try lentils or jackfruit. Both options absorb flavors nicely. They add a hearty texture to your stuffed peppers without meat. To make a fully vegetarian stuffed pepper, skip the chicken. Use extra vegetables instead. Zucchini, mushrooms, or spinach work well. Mix these veggies with pesto, quinoa, and cheese for flavor. You can also add black beans for protein. This gives you a tasty and filling meal. If you want to change the grain, try couscous or farro. Couscous cooks fast and has a light texture. It pairs nicely with pesto. Farro offers a chewy bite and nutty flavor. Both grains add variety while keeping the dish healthy. You can use them in place of quinoa or rice easily. To keep your pesto chicken stuffed peppers fresh, place them in an airtight container. Store them in the fridge for up to three days. Make sure the peppers are cool before sealing the container. If you have extra filling left over, store it separately. This prevents the peppers from getting soggy. When you are ready to eat, you can easily reheat them. When reheating, I recommend using the oven. Preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish and cover with foil. Heat for about 15-20 minutes. Check that the filling is hot. If you want the cheese to be melty again, remove the foil for the last five minutes. This keeps the flavor and texture delicious. For future meals, you can freeze these stuffed peppers. First, let them cool completely. Wrap each pepper tightly in plastic wrap, and then place them in a freezer bag. Remove as much air as possible. They can last in the freezer for up to three months. When you are ready to eat, thaw them in the fridge overnight. Reheat them as mentioned before for the best taste. You can tell when the peppers are done by looking for a few signs. First, they should be tender and soft to the touch. You can poke them gently with a fork. The cheese on top should be bubbly and slightly golden. If you see those signs, your stuffed peppers are ready to eat! Yes, you can make these stuffed peppers ahead of time! Here are the steps: 1. Prepare the filling and stuff the peppers as usual. 2. Instead of baking right away, cover the peppers with foil. 3. Store them in the fridge for up to 24 hours. 4. When ready, bake them as directed. Just add a few extra minutes if they are cold. If you want to change the protein, there are great options. You can use ground turkey or beef. For a vegetarian choice, try black beans or lentils. Both will add protein and flavor to your dish. Choose what you like best! Stuffed peppers are easy and fun to make. You learned about the key ingredients and how to prepare them. The steps to fill and bake the peppers help you create a tasty dish. Remember the tips for cooking and serving to impress anyone. You can personalize your recipe with different meats or grains. Don't forget to store leftovers right. With these ideas, you'll enjoy stuffed peppers often. Try making them your way and share your results!$

Delicious stuffed bell peppers filled with a savory chicken and pesto mixture.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

4 large bell peppers (any color)
2 cups cooked chicken, shredded
1 cup basil pesto
1 cup cooked quinoa or rice
1 cup cherry tomatoes, halved
1/2 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated
to taste salt and pepper
for drizzling olive oil

Instructions

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large mixing bowl, combine the shredded chicken, basil pesto, cooked quinoa or rice, cherry tomatoes, half of the mozzarella, and parmesan cheese. Season with salt and pepper to taste.
Stuff each bell pepper with the chicken and pesto mixture, pressing down gently to pack it in.
Place the stuffed peppers upright in a baking dish. Drizzle a bit of olive oil over the tops to enhance flavor and prevent drying.
Cover the baking dish with foil and bake in the preheated oven for about 25 minutes.
Remove the foil and sprinkle the remaining mozzarella cheese on top of each pepper. Bake uncovered for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.
Let the stuffed peppers cool for a few minutes before serving.

Notes

Serve on a vibrant platter, garnished with fresh basil leaves and extra pesto for flair.

Keyword baked, chicken, pesto, quinoa, stuffed peppers