These Chicken Pesto Stuffed Peppers are a delicious and healthy twist on a classic dish. The vibrant bell peppers are filled with a savory mixture of tender chicken, creamy pesto, and melted cheese, offering a delightful combination of flavors and textures. The pesto adds a rich and herbaceous depth, perfectly complementing the juicy chicken and sweet peppers. This dish is not only visually appealing but also easy to prepare, making it a great option for a weeknight dinner or a gathering with friends.
Ingredients
- 4 large bell peppers (any color)
- 2 cups cooked chicken, shredded or diced
- 1 cup pesto sauce (store-bought or homemade)
- 1 cup cooked rice or quinoa
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Olive oil, for drizzling
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Drizzle a little olive oil over the peppers and season with salt and pepper. Place them in a baking dish.
- Mix the Filling: In a large bowl, combine the cooked chicken, pesto sauce, cooked rice or quinoa, and half of the mozzarella cheese. Mix well until all the ingredients are evenly coated with pesto. Season with salt and pepper to taste.
- Stuff the Peppers: Fill each bell pepper with the chicken and pesto mixture, pressing down gently to pack the filling.
- Bake: Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top of each stuffed pepper. Cover the dish with aluminum foil and bake for 25 minutes.
- Uncover and Broil: Remove the foil and broil for an additional 5 minutes or until the cheese is golden and bubbly.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm.
Enjoy these flavorful Chicken Pesto Stuffed Peppers as a main dish or alongside a fresh salad for a complete meal!
