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Pesto Chicken Stuffed Peppers Flavorful and Easy Meal

by on December 2, 2024

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Looking for a quick, tasty meal? Let me introduce you to Pesto Chicken Stuffed Peppers. These colorful peppers are filled with shredded chicken, creamy pesto, and hearty quinoa. They bake to perfection in just 35 minutes, making them a weeknight favorite. Not only are they simple to make, but they also taste amazing! Dive into this recipe for a fun twist on family dinner that everyone will love.

- 4 large 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 - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - Fresh basil leaves for garnish (optional) I love using fresh bell peppers for this dish. They add color and flavor. You can use any color you like: red, yellow, green, or orange. Each has its own taste, but all work well. Next, cooked chicken is key. I usually shred rotisserie chicken for ease. It saves time and gives great flavor. Basil pesto brings a fresh taste. You can buy it or make it at home. I often make my own with fresh basil, garlic, and olive oil. Quinoa or rice adds texture. You can use either, depending on what you have. Quinoa is a great option for extra protein. Cherry tomatoes add sweetness. Halving them makes them easier to mix in. Mozzarella cheese ties it all together. It melts beautifully on top. Spices like garlic powder and onion powder enhance the flavor. Salt and pepper are essential for balance. Finally, fresh basil leaves are a nice touch for garnish. They add brightness and look great on the plate. With these ingredients, you can create a delicious meal that’s easy and fun to make! {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Cut the tops off and remove seeds from bell peppers. Start by making your kitchen warm and inviting. Preheating the oven helps cook the peppers evenly. Next, take your bell peppers and carefully cut the tops off. Make sure to remove the seeds and any white membranes. This step is key for a tasty filling and bright color. - Combine chicken, basil pesto, quinoa or rice, cherry tomatoes, and spices. - Mix until well combined. Now it’s time for the fun part! In a big bowl, mix the shredded chicken with basil pesto. Add in the cooked quinoa or rice, halved cherry tomatoes, garlic powder, onion powder, and a pinch of salt and pepper. Stir this mixture well. You want to see all the colors blend together. - Fill each pepper with the chicken mixture. - Top with mozzarella cheese. Grab your prepared peppers and start stuffing them. Use a spoon to fill each pepper with the chicken mixture. Press down gently to pack it in. Once they are full, sprinkle mozzarella cheese on top. This will melt and create a delicious crust. - Cover and bake for 25 minutes. - Uncover and bake an additional 10-15 minutes until done. Cover your baking dish with foil and pop it in the oven. Bake for 25 minutes to let the flavors mix. After that, take off the foil and bake for another 10 to 15 minutes. You want the peppers to be tender and the cheese to be melted and bubbly. Enjoy the wonderful aroma as they cook! - Always ensure your chicken is fully cooked before mixing it into the filling. This step keeps your meal safe and tasty. - Adjust the seasoning to taste. Everyone loves food a bit different. Start with the basics and add more as needed. - I love to serve these stuffed peppers with a fresh salad or warm crusty bread. The crunch of the salad pairs well with the soft peppers. - A light white wine makes for a perfect drink option. It can elevate the meal and enhance flavors. - Allow leftovers to cool before storing. This keeps them fresh longer. - Place cooled stuffed peppers in an airtight container for the fridge. They stay tasty for up to three days. Pro Tips Choose Colorful Peppers: Using a mix of colored bell peppers not only makes your dish visually appealing but also adds a subtle variety of flavors. Cooked Quinoa or Rice: For a hearty filling, opt for cooked quinoa for added protein and fiber, or use rice for a more traditional taste. Customize Your Filling: Feel free to add any vegetables you have on hand, like spinach or zucchini, to the stuffing for extra nutrition and flavor. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge. Bake them when you're ready to serve for a quick and easy meal. {{image_2}} You can switch the chicken for turkey. Ground turkey works well and keeps it lean. You can also use plant-based protein. Try crumbled tofu or lentils for a tasty twist. Both options add great flavor and texture. Want to sneak in more veggies? Add spinach or zucchini to the mix. Spinach wilts down nicely and boosts nutrition. Zucchini adds a soft crunch and absorbs the pesto flavor well. You can even add diced carrots for extra color. If you want to try different cheeses, feta or goat cheese are great options. Feta adds a salty bite and works well with pesto. Goat cheese brings a creamy texture and tangy taste. Both can give your stuffed peppers a fresh twist. You can keep leftover pesto chicken stuffed peppers in the fridge for up to four days. Make sure to store them in an airtight container. This keeps them fresh and tasty. When you want to eat them again, just take them out and enjoy. To freeze stuffed peppers, let them cool completely first. Wrap each pepper in plastic wrap or aluminum foil. Place them in a freezer-safe bag or container. Label with the date. They will stay good for about three months in the freezer. When you're ready to cook them, take them out and thaw in the fridge overnight. To reheat stuffed peppers without drying them out, use the oven. Preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes. If you want them hot all the way through, check with a fork. You can also reheat them in the microwave. Just cover them with a damp paper towel to keep moisture in. Heat for one to two minutes, checking to avoid overcooking. If you don't have cooked chicken, there are great options. You can use shredded turkey for a similar taste. For a vegetarian choice, try cooked lentils or chickpeas. Tofu also works well when cooked and crumbled. Each of these options gives you tasty and healthy stuffed peppers. Yes, you can prep this dish early. To do this, mix your filling and stuff the peppers. Cover them and place them in the fridge. You can do this a day in advance. When you are ready to eat, just bake them as directed. This helps save time for busy days. You will know the peppers are done when they are soft. Check for a slight bend when you press them. The cheese should be melted and bubbly on top. If you see this, your stuffed peppers are ready to enjoy! Stuffed bell peppers offer a tasty and healthy meal. We covered key ingredients, step-by-step instructions, and helpful tips. You can use different proteins, veggies, and cheeses for variety. Don’t forget to store leftovers properly! Enjoy your flavorful creation and share it with others. This dish is easy, fun, and perfect for any occasion. The possibilities are endless, so get creative in your kitchen!

Why I Love This Recipe

  1. Healthy and Wholesome: This recipe incorporates lean protein from chicken and nutrient-rich vegetables, making it a balanced meal.
  2. Easy to Prepare: With minimal prep and cooking time, this dish is perfect for busy weeknights.
  3. Customizable: You can easily swap out ingredients based on your preferences, such as using different grains or adding extra veggies.
  4. Deliciously Satisfying: The combination of pesto, cheese, and juicy bell peppers creates a mouthwatering flavor that everyone will love.

Ingredients

List of Ingredients

– 4 large 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

– ½ teaspoon garlic powder

– ½ teaspoon onion powder

– Salt and pepper to taste

– Fresh basil leaves for garnish (optional)

I love using fresh bell peppers for this dish. They add color and flavor. You can use any color you like: red, yellow, green, or orange. Each has its own taste, but all work well.

Next, cooked chicken is key. I usually shred rotisserie chicken for ease. It saves time and gives great flavor.

Basil pesto brings a fresh taste. You can buy it or make it at home. I often make my own with fresh basil, garlic, and olive oil.

Quinoa or rice adds texture. You can use either, depending on what you have. Quinoa is a great option for extra protein.

Cherry tomatoes add sweetness. Halving them makes them easier to mix in.

Mozzarella cheese ties it all together. It melts beautifully on top.

Spices like garlic powder and onion powder enhance the flavor. Salt and pepper are essential for balance.

Finally, fresh basil leaves are a nice touch for garnish. They add brightness and look great on the plate.

With these ingredients, you can create a delicious meal that’s easy and fun to make!

Step-by-Step Instructions

Preheat and Prepare Peppers

– Preheat the oven to 375°F (190°C).

– Cut the tops off and remove seeds from bell peppers.

Start by making your kitchen warm and inviting. Preheating the oven helps cook the peppers evenly. Next, take your bell peppers and carefully cut the tops off. Make sure to remove the seeds and any white membranes. This step is key for a tasty filling and bright color.

Mixing the Filling

– Combine chicken, basil pesto, quinoa or rice, cherry tomatoes, and spices.

– Mix until well combined.

Now it’s time for the fun part! In a big bowl, mix the shredded chicken with basil pesto. Add in the cooked quinoa or rice, halved cherry tomatoes, garlic powder, onion powder, and a pinch of salt and pepper. Stir this mixture well. You want to see all the colors blend together.

Stuffing the Peppers

– Fill each pepper with the chicken mixture.

– Top with mozzarella cheese.

Grab your prepared peppers and start stuffing them. Use a spoon to fill each pepper with the chicken mixture. Press down gently to pack it in. Once they are full, sprinkle mozzarella cheese on top. This will melt and create a delicious crust.

Baking Instructions

– Cover and bake for 25 minutes.

– Uncover and bake an additional 10-15 minutes until done.

Cover your baking dish with foil and pop it in the oven. Bake for 25 minutes to let the flavors mix. After that, take off the foil and bake for another 10 to 15 minutes. You want the peppers to be tender and the cheese to be melted and bubbly. Enjoy the wonderful aroma as they cook!

Tips & Tricks

Cooking Tips

– Always ensure your chicken is fully cooked before mixing it into the filling. This step keeps your meal safe and tasty.

– Adjust the seasoning to taste. Everyone loves food a bit different. Start with the basics and add more as needed.

Serving Suggestions

– I love to serve these stuffed peppers with a fresh salad or warm crusty bread. The crunch of the salad pairs well with the soft peppers.

– A light white wine makes for a perfect drink option. It can elevate the meal and enhance flavors.

Best Storage Practices

– Allow leftovers to cool before storing. This keeps them fresh longer.

– Place cooled stuffed peppers in an airtight container for the fridge. They stay tasty for up to three days.

Pro Tips

  1. Choose Colorful Peppers: Using a mix of colored bell peppers not only makes your dish visually appealing but also adds a subtle variety of flavors.
  2. Cooked Quinoa or Rice: For a hearty filling, opt for cooked quinoa for added protein and fiber, or use rice for a more traditional taste.
  3. Customize Your Filling: Feel free to add any vegetables you have on hand, like spinach or zucchini, to the stuffing for extra nutrition and flavor.
  4. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge. Bake them when you’re ready to serve for a quick and easy meal.

Variations

Protein Options

You can switch the chicken for turkey. Ground turkey works well and keeps it lean. You can also use plant-based protein. Try crumbled tofu or lentils for a tasty twist. Both options add great flavor and texture.

Vegetable Add-ins

Want to sneak in more veggies? Add spinach or zucchini to the mix. Spinach wilts down nicely and boosts nutrition. Zucchini adds a soft crunch and absorbs the pesto flavor well. You can even add diced carrots for extra color.

Cheese Alternatives

If you want to try different cheeses, feta or goat cheese are great options. Feta adds a salty bite and works well with pesto. Goat cheese brings a creamy texture and tangy taste. Both can give your stuffed peppers a fresh twist.

Storage Info

Refrigerator Storage

You can keep leftover pesto chicken stuffed peppers in the fridge for up to four days. Make sure to store them in an airtight container. This keeps them fresh and tasty. When you want to eat them again, just take them out and enjoy.

Freezing Instructions

To freeze stuffed peppers, let them cool completely first. Wrap each pepper in plastic wrap or aluminum foil. Place them in a freezer-safe bag or container. Label with the date. They will stay good for about three months in the freezer. When you’re ready to cook them, take them out and thaw in the fridge overnight.

Reheating Guidelines

To reheat stuffed peppers without drying them out, use the oven. Preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes. If you want them hot all the way through, check with a fork. You can also reheat them in the microwave. Just cover them with a damp paper towel to keep moisture in. Heat for one to two minutes, checking to avoid overcooking.

FAQs

What can I substitute for cooked chicken?

If you don’t have cooked chicken, there are great options. You can use shredded turkey for a similar taste. For a vegetarian choice, try cooked lentils or chickpeas. Tofu also works well when cooked and crumbled. Each of these options gives you tasty and healthy stuffed peppers.

Can I make this recipe ahead of time?

Yes, you can prep this dish early. To do this, mix your filling and stuff the peppers. Cover them and place them in the fridge. You can do this a day in advance. When you are ready to eat, just bake them as directed. This helps save time for busy days.

How do I know when the peppers are done?

You will know the peppers are done when they are soft. Check for a slight bend when you press them. The cheese should be melted and bubbly on top. If you see this, your stuffed peppers are ready to enjoy!

Stuffed bell peppers offer a tasty and healthy meal. We covered key ingredients, step-by-step instructions, and helpful tips. You can use different proteins, veggies, and cheeses for variety. Don’t forget to store leftovers properly!

Enjoy your flavorful creation and share it with others. This dish is easy, fun, and perfect for any occasion. The possibilities are endless, so get creative in your kitche

- 4 large 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 - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - Fresh basil leaves for garnish (optional) I love using fresh bell peppers for this dish. They add color and flavor. You can use any color you like: red, yellow, green, or orange. Each has its own taste, but all work well. Next, cooked chicken is key. I usually shred rotisserie chicken for ease. It saves time and gives great flavor. Basil pesto brings a fresh taste. You can buy it or make it at home. I often make my own with fresh basil, garlic, and olive oil. Quinoa or rice adds texture. You can use either, depending on what you have. Quinoa is a great option for extra protein. Cherry tomatoes add sweetness. Halving them makes them easier to mix in. Mozzarella cheese ties it all together. It melts beautifully on top. Spices like garlic powder and onion powder enhance the flavor. Salt and pepper are essential for balance. Finally, fresh basil leaves are a nice touch for garnish. They add brightness and look great on the plate. With these ingredients, you can create a delicious meal that’s easy and fun to make! {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Cut the tops off and remove seeds from bell peppers. Start by making your kitchen warm and inviting. Preheating the oven helps cook the peppers evenly. Next, take your bell peppers and carefully cut the tops off. Make sure to remove the seeds and any white membranes. This step is key for a tasty filling and bright color. - Combine chicken, basil pesto, quinoa or rice, cherry tomatoes, and spices. - Mix until well combined. Now it’s time for the fun part! In a big bowl, mix the shredded chicken with basil pesto. Add in the cooked quinoa or rice, halved cherry tomatoes, garlic powder, onion powder, and a pinch of salt and pepper. Stir this mixture well. You want to see all the colors blend together. - Fill each pepper with the chicken mixture. - Top with mozzarella cheese. Grab your prepared peppers and start stuffing them. Use a spoon to fill each pepper with the chicken mixture. Press down gently to pack it in. Once they are full, sprinkle mozzarella cheese on top. This will melt and create a delicious crust. - Cover and bake for 25 minutes. - Uncover and bake an additional 10-15 minutes until done. Cover your baking dish with foil and pop it in the oven. Bake for 25 minutes to let the flavors mix. After that, take off the foil and bake for another 10 to 15 minutes. You want the peppers to be tender and the cheese to be melted and bubbly. Enjoy the wonderful aroma as they cook! - Always ensure your chicken is fully cooked before mixing it into the filling. This step keeps your meal safe and tasty. - Adjust the seasoning to taste. Everyone loves food a bit different. Start with the basics and add more as needed. - I love to serve these stuffed peppers with a fresh salad or warm crusty bread. The crunch of the salad pairs well with the soft peppers. - A light white wine makes for a perfect drink option. It can elevate the meal and enhance flavors. - Allow leftovers to cool before storing. This keeps them fresh longer. - Place cooled stuffed peppers in an airtight container for the fridge. They stay tasty for up to three days. Pro Tips Choose Colorful Peppers: Using a mix of colored bell peppers not only makes your dish visually appealing but also adds a subtle variety of flavors. Cooked Quinoa or Rice: For a hearty filling, opt for cooked quinoa for added protein and fiber, or use rice for a more traditional taste. Customize Your Filling: Feel free to add any vegetables you have on hand, like spinach or zucchini, to the stuffing for extra nutrition and flavor. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge. Bake them when you're ready to serve for a quick and easy meal. {{image_2}} You can switch the chicken for turkey. Ground turkey works well and keeps it lean. You can also use plant-based protein. Try crumbled tofu or lentils for a tasty twist. Both options add great flavor and texture. Want to sneak in more veggies? Add spinach or zucchini to the mix. Spinach wilts down nicely and boosts nutrition. Zucchini adds a soft crunch and absorbs the pesto flavor well. You can even add diced carrots for extra color. If you want to try different cheeses, feta or goat cheese are great options. Feta adds a salty bite and works well with pesto. Goat cheese brings a creamy texture and tangy taste. Both can give your stuffed peppers a fresh twist. You can keep leftover pesto chicken stuffed peppers in the fridge for up to four days. Make sure to store them in an airtight container. This keeps them fresh and tasty. When you want to eat them again, just take them out and enjoy. To freeze stuffed peppers, let them cool completely first. Wrap each pepper in plastic wrap or aluminum foil. Place them in a freezer-safe bag or container. Label with the date. They will stay good for about three months in the freezer. When you're ready to cook them, take them out and thaw in the fridge overnight. To reheat stuffed peppers without drying them out, use the oven. Preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes. If you want them hot all the way through, check with a fork. You can also reheat them in the microwave. Just cover them with a damp paper towel to keep moisture in. Heat for one to two minutes, checking to avoid overcooking. If you don't have cooked chicken, there are great options. You can use shredded turkey for a similar taste. For a vegetarian choice, try cooked lentils or chickpeas. Tofu also works well when cooked and crumbled. Each of these options gives you tasty and healthy stuffed peppers. Yes, you can prep this dish early. To do this, mix your filling and stuff the peppers. Cover them and place them in the fridge. You can do this a day in advance. When you are ready to eat, just bake them as directed. This helps save time for busy days. You will know the peppers are done when they are soft. Check for a slight bend when you press them. The cheese should be melted and bubbly on top. If you see this, your stuffed peppers are ready to enjoy! Stuffed bell peppers offer a tasty and healthy meal. We covered key ingredients, step-by-step instructions, and helpful tips. You can use different proteins, veggies, and cheeses for variety. Don’t forget to store leftovers properly! Enjoy your flavorful creation and share it with others. This dish is easy, fun, and perfect for any occasion. The possibilities are endless, so get creative in your kitchen!

Pesto Chicken Stuffed Peppers

Delicious bell peppers stuffed with a flavorful 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 large bell peppers (any color)
  • 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
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • optional fresh basil leaves for garnish

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, garlic powder, onion powder, and half of the mozzarella cheese. Season with salt and pepper to taste. Mix until everything is well combined.
  • Stuff each bell pepper generously with the chicken and pesto mixture, pressing down slightly to pack it in.
  • Sprinkle the remaining mozzarella cheese on top of each stuffed pepper.
  • 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 melted and bubbly.
  • Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Notes

Garnish with fresh basil leaves for added flavor.
Keyword cheese, chicken, pesto, quinoa, stuffed peppers

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