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- 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 cup mozzarella cheese, shredded - 1/4 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves (optional) When I make Pesto Chicken Stuffed Peppers, I love using bright bell peppers. They add color and taste. You can choose red, yellow, green, or orange peppers. Each has its own flavor. The cooked chicken is key for a hearty filling. Shredding it makes it mix well with the other ingredients. I always use fresh basil pesto. It gives a rich, herby taste that shines in this dish. I like to add quinoa or rice for extra texture. Both options work great. The cherry tomatoes add a sweet burst of flavor. For that cheesy goodness, I use mozzarella and Parmesan. They melt beautifully on top. After all, who doesn’t love cheese? Don't forget to season with salt and pepper. This step makes all the flavors pop. You can also garnish with fresh basil if you want. It adds a lovely touch and extra flavor. - Step 1: Preheat the oven to 375°F (190°C). - Step 2: Cut the tops off the bell peppers and remove seeds and membranes. Place them upright in a baking dish. - Step 3: In a large bowl, combine shredded chicken, basil pesto, cooked quinoa or rice, halved cherry tomatoes, half of the mozzarella cheese, and Parmesan cheese. Mix well. - Step 4: Season this filling with salt and pepper to taste. - Step 5: Carefully stuff each bell pepper with the chicken mixture. Press down gently to pack it in. - Step 6: Sprinkle the remaining mozzarella cheese on top of each stuffed pepper. - Step 7: Pour a small amount of water into the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil. Bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes. The peppers should be tender and the cheese bubbly and golden. - Ensure peppers are upright in the baking dish for even cooking. - Compact the filling for a more satisfying bite. Packing the filling tightly helps keep all the flavors together. When you bite into the pepper, you want to taste all the goodness inside. Using a spoon or your fingers works well for this. Make sure the peppers stand straight so they cook evenly. This way, each pepper gets that nice, tender texture. - Substitute quinoa with rice or couscous. - Use different cheeses based on preference. You can switch the quinoa for rice or couscous. Each option gives a different taste and texture. Choose the cheese you love best. Mozzarella is creamy, but cheddar or feta can add unique flavors. Don't hesitate to mix and match until you find your favorite! - Add spices or herbs to the stuffing mix. - Drizzle with balsamic glaze before serving. To boost the flavor, try adding spices like garlic powder or Italian seasoning. Fresh herbs like parsley or thyme can brighten the dish. A drizzle of balsamic glaze adds a nice sweet-tangy finish. It makes the peppers look fancy and taste great! {{image_2}} You can easily make this dish vegetarian. Just replace the chicken with chickpeas or tofu. Both options add protein and a nice texture. Chickpeas give a slightly nutty taste, while tofu absorbs the flavors of pesto well. Want to switch things up? Try different pesto flavors. Sun-dried tomato pesto adds a rich, sweet taste. Spinach pesto offers a fresh and vibrant flavor. Each version will give your stuffed peppers a unique twist. Feel free to get creative with your stuffing. Incorporate vegetables like spinach, mushrooms, or zucchini. These additions bring extra nutrients and flavor. Mixing in these veggies can also add color and freshness to your dish. To store leftovers, let the stuffed peppers cool first. Then, place them in an airtight container. You can keep them in the refrigerator for up to four days. This keeps the flavors fresh and tasty. For freezing, wrap each stuffed pepper in plastic wrap. Then, put them in a freezer-safe bag. They freeze well for up to three months. When you’re ready to eat, thaw them overnight in the fridge. To reheat, bake them at 350°F (175°C) for about 25 minutes until hot. These pesto chicken stuffed peppers pair great with a simple green salad. You can also serve them with a side of garlic bread for a hearty meal. For a light touch, a drizzle of balsamic glaze adds a nice flavor contrast. Yes, you can prep them early. Just stuff the peppers and cover them. Store in the fridge for up to 24 hours. This way, the flavors will blend nicely. When ready, bake them as directed. You have many options for pesto alternatives. Try sun-dried tomato pesto for a richer flavor. Spinach or arugula pesto also works well. You can even make a nut-free pesto with avocado. Each option brings a unique taste to your dish. To keep peppers firm, follow these tips: - Bake them upright in a shallow dish. - Add a bit of water to the dish for steam. - Don’t overcook them; check for tenderness. - Consider parboiling the peppers for a few minutes before stuffing. These steps help maintain a great texture. In this post, we explored how to make Pesto Chicken Stuffed Peppers. We covered key ingredients like chicken, pesto, and quinoa, along with additional flavors such as cherry tomatoes and cheese. You learned step-by-step instructions for preparation and baking, plus helpful tips for stuffing and cooking. Remember, you can adapt the recipe for vegetarian options or different flavor profiles. Enjoy this nutritious dish, and share it with friends for a fun cooking experience! Your meals can be delicious and simple, so get started today!

Pesto Chicken Stuffed Peppers

Elevate your dinner with these delicious pesto chicken stuffed peppers! This easy recipe combines juicy bell peppers, shredded chicken, creamy basil pesto, and melted mozzarella for a flavorful meal that’s perfect for any night. Ready in just 50 minutes, these stuffed peppers are a crowd-pleaser that will impress your family and friends. Click through to discover the full recipe and start cooking today!
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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 cup mozzarella cheese, shredded

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      In a large mixing bowl, combine the shredded chicken, basil pesto, cooked quinoa or rice, halved cherry tomatoes, half of the mozzarella cheese, and Parmesan cheese. Mix until well combined. Season with salt and pepper to taste.

        Carefully stuff each bell pepper with the chicken and pesto mixture, pressing down gently to pack it in.

          Sprinkle the remaining mozzarella cheese on top of each stuffed pepper.

            Pour a small amount of water into the bottom of the baking dish to help steam the peppers while baking. Cover the dish with aluminum foil.

              Bake in the preheated oven for 25 minutes. After 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 slightly before serving.

                  Garnish with fresh basil leaves if desired.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4