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To make pesto chicken stuffed peppers, you will need: - 4 bell peppers (any color) - 2 cups cooked chicken, shredded - ½ cup basil pesto - 1 cup cooked quinoa or rice - 1 cup cherry tomatoes, halved - 1 cup shredded mozzarella cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Using fresh ingredients makes a big difference in taste. Fresh bell peppers bring crunch and sweetness. Fresh basil in your pesto adds a bright flavor. Fresh tomatoes give juiciness and color. The better your ingredients, the better your meal will taste. You can easily swap some ingredients if needed. Use ground turkey or tofu instead of chicken. For a grain swap, quinoa works great, but you can also use brown rice or even couscous. If you don't have mozzarella, try using cheddar or feta cheese. The key is to keep the flavor rich and satisfying. {{ingredient_image_1}} First, let’s get ready. You will need to preheat your oven to 375°F (190°C). Next, take your bell peppers and cut the tops off. Remove the seeds and membranes inside. Place the peppers upright in a baking dish. This step makes it easy to stuff them later. In a large bowl, combine the shredded chicken, basil pesto, cooked quinoa or rice, and halved cherry tomatoes. Add half of the mozzarella cheese, olive oil, salt, and pepper. Mix all these ingredients well. This mix is the heart of the dish and packs in great flavor. Now comes the fun part. Stuff each bell pepper with the chicken and pesto mix. Press down gently to pack it in tight. Top each pepper with the remaining mozzarella cheese. This will melt and create a tasty crust. Cover your baking dish with aluminum foil. Bake for 25 minutes to let the flavors blend. Then, remove the foil and bake for another 10 to 15 minutes. Keep an eye on the peppers. You want them tender, and the cheese should be bubbly and golden. Once done, take the dish out and let it cool for a few minutes. This makes them safer to eat. These stuffed peppers are colorful and fun to serve. You can garnish them with fresh basil leaves. This adds a nice touch and a burst of flavor. Serve them warm for the best taste. You can pair these with a simple green salad or some crusty bread for a full meal. Enjoy your delicious creation! To cook peppers well, choose firm ones. Soft peppers can spoil the taste. Wash them under cold water. Cut off the tops and remove seeds. This helps the stuffing mix stay in place. Always preheat your oven to 375°F (190°C). This gives even cooking. Bake covered for the first part. It keeps them moist. Uncover for the last few minutes to melt the cheese. You can make these stuffed peppers ahead of time. Prepare them and store them in the fridge. Cover them tightly with foil. They can last for up to two days. When ready to eat, preheat your oven. Reheat them at 375°F (190°C) for about 20 minutes. If frozen, let them thaw overnight in the fridge. Bake as usual for a warm meal. Feel free to mix things up! Use different proteins like ground turkey or beef. Swap the quinoa for rice or couscous. Add spices like garlic powder or cumin for heat. You can also add black beans for extra protein. Experiment with different cheeses like cheddar or feta. This dish works well with your favorite flavors. Make it your own! Pro Tips Choose Colorful Peppers: Using a variety of colored bell peppers not only makes the dish visually appealing but also adds different flavors and nutrients. Pre-cook the Quinoa or Rice: Ensure your quinoa or rice is fully cooked before mixing it into the stuffing to save time and achieve the perfect texture. Experiment with Proteins: Feel free to substitute the chicken with shredded turkey, beef, or even a plant-based protein for a different flavor profile. Use Fresh Herbs: Garnishing with fresh basil adds a burst of flavor and freshness that enhances the overall dish. Don't skip this step! {{image_2}} You can make a tasty vegetarian version of pesto stuffed peppers. Start with the same bell peppers. Instead of chicken, use 2 cups of cooked lentils or chickpeas. These add protein and fiber. Mix in the basil pesto, quinoa, and cherry tomatoes as before. Top with mozzarella or a dairy-free cheese. Bake as you would for the original recipe. This version is just as filling and full of flavor. For a fun twist, try an Asian-inspired stuffed pepper. Use 2 cups of shredded rotisserie chicken mixed with hoisin sauce instead of pesto. Add cooked rice and diced water chestnuts for crunch. You can toss in some green onions for extra flavor. Stuff the peppers and top with shredded cheese. A splash of sesame oil brings all the flavors together. Bake as usual, and enjoy a unique take on this dish. You can enhance your pesto chicken stuffed peppers with some simple add-ins. Try adding chopped spinach or kale to the chicken mix for extra greens. You can also fold in some diced bell peppers left from cutting the tops off. This adds more texture and flavor. If you like spice, add jalapeños or crushed red pepper flakes. These small changes can make a big difference in taste. To keep your leftover pesto chicken stuffed peppers fresh, let them cool first. Place them in an airtight container. Store them in the fridge. They will last for about three to four days. If you want to keep them longer, freezing is a great option. You can freeze these stuffed peppers for future meals. After they cool, wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay in the freezer for about three months. Make sure to label the container with the date for easy tracking. To reheat, take the peppers out of the fridge or freezer. If frozen, let them thaw overnight in the fridge. Preheat your oven to 350°F (175°C). Place the peppers on a baking tray. Cover them with foil to keep moisture in. Heat for about 20 minutes, or until they are warm throughout. You can also use a microwave for quick reheating. Just microwave them for about 2-3 minutes, or until hot. Enjoy your tasty meal! No, you cannot use raw chicken in this recipe. Cooked chicken keeps the dish safe. It also saves time. Cooked chicken blends well with the pesto and other flavors. You can use leftover chicken or rotisserie chicken for a quick option. You can use several cheese options. Try feta, gouda, or cheddar for a twist. Each cheese adds a different taste. Feta gives a tangy kick, while gouda adds creaminess. Cheddar melts nicely and offers a rich flavor. Check the peppers after 35-40 minutes of baking. They should be tender to the fork. The cheese should be bubbly and golden. If you see browning on top, that’s a good sign! If unsure, bake a bit longer until perfect. Pesto chicken stuffed peppers are easy and fun to make. Using fresh ingredients gives great flavor. Remember the cooking tips and different variations to keep meals exciting. You can even customize them to fit your taste. Storing leftovers correctly helps you enjoy them later. With these steps and tricks, you’ll cook delicious stuffed peppers every time. Enjoy your cooking journey!

Pesto Chicken Stuffed Peppers

Delicious bell peppers stuffed with a savory 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 whole bell peppers
  • 2 cups cooked chicken, shredded
  • 0.5 cup basil pesto
  • 1 cup cooked quinoa or rice
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • to taste salt
  • to taste 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 upright in a baking dish.
  • In a large bowl, mix together the shredded chicken, basil pesto, cooked quinoa or rice, cherry tomatoes, half of the mozzarella cheese, olive oil, salt, and pepper until well combined.
  • Stuff each bell pepper generously with the chicken and pesto mixture, pressing down gently to pack it in.
  • Top the stuffed peppers with the remaining mozzarella cheese.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden.
  • Once done, remove from the oven and let cool for a few minutes.
  • Garnish with fresh basil leaves before serving.

Notes

Feel free to customize the filling with your favorite vegetables.
Keyword chicken, mozzarella, pesto, quinoa, stuffed peppers