Pesto Chicken Stuffed Peppers Recipe

Stuffed peppers have long been a beloved comfort food, offering a perfect balance of vibrant colors, hearty fillings, and delicious flavors all wrapped up in a tender pepper. This Pesto Chicken Stuffed Peppers recipe takes the classic stuffed pepper to a whole new level by combining succulent chicken, aromatic pesto, creamy cheese, and fresh vegetables. It’s a wholesome, satisfying dish that’s not only bursting with flavor but also rich in nutrition.

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Whether you’re looking for a family-friendly dinner, a make-ahead meal, or something impressive to serve guests, this recipe is versatile and easy to adapt to your preferences. The freshness of basil pesto brings a bright and herbaceous note that complements the savory chicken and melty cheese perfectly. Plus, the peppers themselves provide a slightly sweet, tender vessel for all these delightful ingredients.

In the following recipe, you’ll find step-by-step instructions, tips for ingredient substitutions, cooking techniques, and ideas for serving and storing leftovers. From prepping the peppers to baking the dish to golden perfection, this recipe ensures you get a flavorful and visually stunning meal every time.

Instructions

Step 1: Prepare the Peppers

1. Select the Peppers
   Choose 4 to 6 large bell peppers for this recipe. Red, yellow, and orange peppers tend to be sweeter, while green peppers add a slightly bitter contrast. Make sure the peppers are firm and fresh, with no soft spots or blemishes.

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2. Wash and Cut
   Rinse the peppers under cold running water to remove any dirt or residue. Pat them dry with a clean towel. Using a sharp knife, carefully slice off the tops of the peppers around the stem area, creating a lid. Set these tops aside; they can be used later for garnish or discarded.

3. Core and Seed
   Remove the seeds and the white membranes inside each pepper. This is crucial for both taste and texture. You want a hollow pepper shell that’s easy to stuff and eat. Be gentle to avoid puncturing the pepper walls.

4. Blanch (Optional)
   To soften the peppers slightly and reduce cooking time, you can blanch them. Bring a large pot of water to a boil, and carefully submerge the hollowed peppers for 3 to 4 minutes. Remove with tongs and drain on a paper towel. This step is optional, but recommended if you prefer softer peppers.

Step 2: Prepare the Chicken Filling

1. Cook the Chicken
   For the filling, you’ll need about 2 cups of cooked chicken. You can use leftover roasted chicken, rotisserie chicken, or cook fresh chicken breasts or thighs. To cook fresh, season chicken breasts with salt and pepper, then cook in a skillet over medium heat with a little olive oil until no longer pink inside (about 5-7 minutes per side). Let the chicken rest for a few minutes, then shred or dice it finely.

2. Sauté Aromatics and Vegetables
   Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add 1 small finely chopped onion and sauté for 3-4 minutes until softened and translucent. Next, add 2 cloves of minced garlic and cook for another 30 seconds until fragrant.

3. Add Vegetables
   To add texture and nutrition, you can mix in 1 cup of diced zucchini or mushrooms, or a combination of both. Cook for 5-6 minutes until vegetables are tender and any released moisture evaporates.

4. Combine Chicken and Veggies
   Add the shredded chicken to the skillet with the sautéed vegetables. Stir to combine and warm through.

5. Incorporate Pesto
   Stir in ½ cup of prepared basil pesto. The pesto will coat the chicken and vegetables, infusing the filling with herbaceous flavor. If your pesto is thick, you can add 1-2 tablespoons of chicken broth or olive oil to loosen the mixture.

6. Add Cheese
   To make the filling creamy and rich, fold in ½ cup of shredded mozzarella cheese and ¼ cup grated Parmesan cheese. The cheese will melt during baking, binding the filling together.

7. Season the Filling
   Taste the filling mixture and add salt, black pepper, and a pinch of red pepper flakes (optional) to your preference. Keep in mind that pesto and Parmesan already add saltiness, so season lightly.

Step 3: Stuff the Peppers

1. Preheat the Oven
   Set your oven to 375°F (190°C) to preheat while you prepare the peppers.

2. Fill the Peppers
   Using a spoon, carefully stuff each hollowed pepper with the chicken-pesto filling. Press the mixture down gently to pack it in tightly but avoid overfilling to prevent spills while baking.

3. Top with Cheese
   Sprinkle an additional ¼ cup of shredded mozzarella on top of each stuffed pepper. This will create a golden, bubbly crust as it bakes.

4. Arrange in Baking Dish
   Place the stuffed peppers upright in a baking dish, making sure they are snug but not crowded. If needed, trim a small slice from the bottom of the pepper to help them stand upright without tipping over.

Step 4: Bake the Stuffed Peppers

1. Add Liquid to the Baking Dish
   Pour ½ cup of chicken broth or water into the bottom of the baking dish. This liquid will create steam during baking, helping to keep the peppers moist.

2. Cover and Bake
   Cover the baking dish loosely with aluminum foil to trap steam. Bake in the preheated oven for 25 minutes.

3. Uncover and Finish Baking
   After 25 minutes, remove the foil and continue baking for an additional 10 to 15 minutes. This step will brown the cheese on top and allow any excess liquid to evaporate.

4. Check for Doneness
   The peppers should be tender but still hold their shape. The filling should be hot and bubbly. If you prefer softer peppers, you can bake uncovered for a few extra minutes.

Step 5: Serve and Garnish

1. Rest Before Serving
   Allow the stuffed peppers to rest for 5 minutes after baking. This helps the filling set and makes them easier to handle.

2. Add Garnish
   Garnish with fresh basil leaves, a sprinkle of extra Parmesan cheese, or a drizzle of additional pesto if desired.

3. Serving Suggestions
   Serve these pesto chicken stuffed peppers on their own or alongside a simple green salad, garlic bread, or roasted vegetables for a complete meal.