Chicken Pesto Caprese Stuffed Peppers
These stuffed peppers combine the best of Italian and Mediterranean flavors — tender bell peppers filled with juicy chicken, creamy mozzarella, basil pesto, and cherry tomatoes. It’s light yet satisfying, perfect for a healthy dinner or meal prep option.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 3–4
Ingredients
For the Stuffed Peppers
3 large bell peppers (red, yellow, or green)
2 cups cooked shredded or diced chicken
2 tbsp basil pesto
1 cup cherry tomatoes, halved
1 cup shredded mozzarella cheese
1 tbsp olive oil
Salt & black pepper, to taste
½ tsp Italian seasoning
1 tsp balsamic glaze
Optional Add-ins
¼ cup cooked quinoa or brown rice
1 tbsp grated parmesan
Instructions
Step 1: Prepare the Bell Peppers
Preheat your oven to 200°C (400°F).
Cut the bell peppers in half lengthwise and remove seeds and membranes.
Brush each half lightly with olive oil and sprinkle with a pinch of salt.
Place them cut side up on a baking dish and pre-bake for 8–10 minutes until slightly tender.
Step 2: Make the Filling
In a large bowl, combine cooked chicken, pesto, cherry tomatoes, half of the mozzarella, Italian seasoning, and pepper.
Mix until everything is evenly coated and flavorful.
(Optional: Stir in quinoa or brown rice for extra bulk.)
Step 3: Stuff and Bake
Spoon the chicken-pesto mixture into each pre-baked pepper half.
Top each with the remaining mozzarella cheese.
Bake for 15–18 minutes, or until the cheese is melted and bubbly.
Step 4: Garnish and Serve
Drizzle with balsamic glaze or extra pesto before serving.
Garnish with fresh basil leaves or a sprinkle of parmesan.
Tips
Use rotisserie chicken for convenience.
Mix in some spinach or zucchini for more veggies.
If you love extra crisp edges, broil for 1–2 minutes at the end.
Serve with a side of garlic bread or green salad for a complete meal.
Frequently Asked Questions
Q1: Can I make these ahead of time?
Yes! Assemble the peppers, cover, and refrigerate up to 1 day ahead. Bake when ready to serve.
Q2: Can I make this dairy-free?
Absolutely — use vegan mozzarella and dairy-free pesto.
Q3: Can I freeze them?
Yes — freeze before baking, then bake from frozen at 190°C (375°F) for about 30–35 minutes.
Nutritional Information
Calories: 410 kcal
Protein: 37g
Carbs: 12g
Fat: 23g
Fiber: 3g