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- 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1 cup pesto sauce (store-bought or homemade) - 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 You can swap or add ingredients to make this dish your own. Here are some fun ideas: - Add black beans for extra protein. - Mix in corn for a sweet crunch. - Use different cheese like feta or cheddar. - Include olives for a briny flavor. If you have special diets, you can still enjoy this recipe: - Use gluten-free grains like quinoa or rice. - For a vegan option, try plant-based chicken and vegan cheese. - Replace pesto with a nut-free basil sauce for nut allergies. - Swap chicken for lentils or chickpeas for a hearty veggie alternative. These options help everyone enjoy tasty Pesto Chicken Stuffed Peppers! 1. First, preheat your oven to 375°F (190°C). 2. Next, cut the tops off the bell peppers. Remove all the seeds and membranes. Set the peppers aside. 3. In a large bowl, mix the shredded chicken, pesto sauce, cooked quinoa or rice, halved cherry tomatoes, half of the mozzarella cheese, and a pinch of salt and pepper. Stir until it's well mixed. 4. Now, take each pepper and stuff it with the chicken mixture. Press down gently to pack the filling inside. 5. Place the stuffed peppers upright in a baking dish. Make sure they fit snugly. This helps them stay standing while baking. 6. Sprinkle the rest of the mozzarella cheese and the grated Parmesan cheese on top of each pepper. 7. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. 8. After 25 minutes, remove the foil. Bake for another 10 to 15 minutes. Look for cheese that is bubbly and golden. 9. Once done, take the dish out of the oven and let it cool for a few minutes. Garnish with fresh basil leaves for a nice touch. - Use large bell peppers for easy stuffing. They hold more filling. - Pack the filling tightly so it does not fall out while baking. - If you want extra flavor, add herbs like oregano or thyme to the filling. - Serve the peppers on a large platter. Drizzle extra pesto around the base for a beautiful look. - For a fun twist, try using different colored peppers for a vibrant display. Choose bell peppers that feel firm and heavy. Look for bright colors with no blemishes. The best peppers have smooth skin. They should also have a nice, fresh smell. Green, red, yellow, or orange work well. Pick the colors you like best for a fun dish. For a juicy filling, use shredded chicken that is moist. You can add a little extra pesto sauce to enhance flavor. Mixing in fresh cherry tomatoes adds moisture, too. Cook the quinoa or rice in broth for added taste. This will help keep your filling soft and tasty. You can prepare the filling a day ahead. Just store it in the fridge until you’re ready to stuff the peppers. If you want to freeze, stuff the peppers and wrap them tightly. They can freeze for up to three months. When ready to eat, bake from frozen. Just add extra time to the cooking. {{image_2}} You can make a tasty vegetarian version of these stuffed peppers. Swap out the chicken for firm tofu. Start by pressing the tofu to remove extra water. Then, cut it into small cubes. Sauté the tofu in a pan until it’s golden brown. Mix it with pesto, quinoa, tomatoes, and cheese. Stuff the peppers just like in the main recipe. This option is full of flavor and protein. If you love heat, add jalapeños to the mix. Slice fresh jalapeños and add them to the chicken mixture. You can also stuff some jalapeño slices inside the peppers. This gives a spicy kick that pairs well with the creamy cheese and pesto. Adjust the amount based on your heat preference. It’s a fun way to make the dish more exciting! You can use different grains to change the texture. Quinoa offers a nutty flavor and is packed with protein. White or brown rice is a classic choice and fills the peppers nicely. Couscous is another great option; it cooks quickly and has a light texture. Choose one based on what you have in your pantry. Each grain will bring a unique twist to your stuffed peppers! Store leftover pesto chicken stuffed peppers in an airtight container. Keep them in the fridge. They stay fresh for up to three days. If you want to keep them longer, consider freezing. Just make sure they cool down first. This keeps the flavors intact. To reheat, take the peppers out of the fridge. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes or until warm. You can also use the microwave. Just heat them on medium power for about 2-3 minutes. Check to ensure they are hot all the way through. To freeze, wrap each stuffed pepper tightly in plastic wrap. Then place them in a freezer-safe bag. They will last for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat them in the oven or microwave as mentioned above. This way, you’ll enjoy this tasty meal again! Yes, you can use store-bought pesto sauce. It saves time and is still tasty. Just make sure to choose a brand you like. I often use a fresh pesto for best flavor. If you want to try making it at home, blend basil, garlic, nuts, cheese, and oil for a simple sauce. To make these stuffed peppers gluten-free, use gluten-free grains like quinoa or rice. Always check your pesto sauce for gluten. Most brands are gluten-free, but it’s good to read labels. This way, everyone can enjoy this dish without worry. You can serve these stuffed peppers with a side salad or some crusty bread. A light dressing on the salad complements the rich flavors of the peppers. You might also try roasted vegetables for a colorful plate. Enjoying these flavors together makes for a great meal! Pesto chicken stuffed peppers are tasty and easy to make. You learned about the key ingredients, and how to customize them to fit your needs. We discussed steps for prepping and baking, along with tips for great results. I shared ways to store leftovers and even different variations to try. Now, you can enjoy this dish in many ways. Get creative in your kitchen and find what you love best. Your dinner can be fun and delicious!

Pesto Chicken Stuffed Peppers

Savor the delicious flavor of Pesto Chicken Stuffed Peppers with this easy recipe! These vibrant bell peppers are filled with shredded chicken, pesto, quinoa, and melted cheese for a wholesome meal that’s perfect for any occasion. In just 50 minutes, you can create a stunning dish that looks as great as it tastes. Click to explore the full recipe and elevate your dinner with this comforting and flavorful favorite!
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Ingredients
  

4 large bell peppers (any color)

2 cups cooked chicken, shredded

1 cup pesto sauce (store-bought or homemade)

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

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

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

        Stuff each of the prepared bell peppers with the chicken mixture, pressing down gently to pack it in.

          Place the stuffed peppers upright in a baking dish. Ensure they fit snugly to avoid falling over.

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

              Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                  Once done, remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves.

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

                      - Presentation Tips: Serve the stuffed peppers on a large platter, drizzling a little extra pesto around the base for a beautiful presentation.