![- 4 large bell peppers (red, yellow, or green) - 2 cups cooked chicken, shredded - 1/2 cup basil pesto - 1 cup cooked quinoa (or rice) - 1/2 cup cherry tomatoes, halved - 1/2 cup mozzarella cheese, shredded - 1/4 cup grated Parmesan cheese - Fresh basil leaves for garnish - Salt and pepper to taste Each ingredient plays a key role in creating the perfect flavor for your pesto chicken stuffed peppers. The bell peppers provide a sweet and crunchy base. Shredded chicken gives protein and heartiness. Basil pesto adds rich and herbal notes. Quinoa or rice brings texture and fullness. Cherry tomatoes add a burst of freshness while mozzarella and Parmesan cheeses bring creaminess. Finally, fresh basil leaves on top enhance the dish visually and flavor-wise. Seasoning with salt and pepper rounds out the flavors, making each bite delightful. For the full recipe, check the provided link. - Preheat oven to 375°F (190°C). - Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish. - In a large bowl, combine 2 cups of shredded chicken, 1/2 cup of basil pesto, 1 cup of cooked quinoa, 1/2 cup of halved cherry tomatoes, and 1/2 cup of shredded mozzarella cheese. - Mix all ingredients well until they blend together. - Season with salt and pepper to taste. - Stuff each pepper with the chicken and quinoa mixture. Pack it down gently. - Sprinkle the remaining mozzarella and 1/4 cup of grated Parmesan cheese on top. - Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. - Remove the foil and bake for an additional 10-15 minutes. The peppers should be tender, and the cheese should be bubbly and golden. - Once done, take them out of the oven and let them cool for a few minutes before serving. - Garnish with fresh basil leaves for extra flavor and color. You can find the complete recipe with all the details [Full Recipe]. Enjoy your meal! - Choosing the right bell peppers: Select large bell peppers. Red, yellow, or green work well. Pick ones that feel firm and heavy. This ensures they hold the filling well. - Ensuring chicken is well-seasoned: Use shredded chicken for the filling. Mix it well with basil pesto. This adds rich flavor to your dish. Don’t forget to add salt and pepper to taste. Taste the mixture before stuffing the peppers. This helps you get the seasoning just right. - How to achieve perfect cheese melt: For a lovely cheese top, sprinkle mozzarella and Parmesan on the stuffed peppers. Bake them covered with foil first. This keeps the moisture in. After 25 minutes, uncover and let the cheese melt for another 10-15 minutes. This gives you a nice, bubbly, golden crust. - Covering and uncovering during baking: Covering the dish helps cook the peppers evenly. Uncovering lets the cheese brown. This two-step process gives you the best results. - Pairing with salad or bread: Serve your stuffed peppers with a fresh salad. A light green salad adds freshness. You can also serve with crusty bread. This makes your meal more satisfying. - Presentation tips for garnish: For a beautiful plate, add fresh basil leaves on top. This adds color and enhances flavor. You can also drizzle a bit of olive oil over the stuffed peppers. This gives them a nice shine and extra taste. For the full recipe, check out the recipe section. {{image_2}} You can mix up the proteins in this recipe. Try using tofu or beans instead of chicken. Tofu offers a great texture and absorbs flavors well. Beans add fiber and protein, making your meal hearty. For cheese, consider different options. Feta cheese works nicely for a tangy kick. You can also use cheddar for a sharper taste. Each cheese brings a unique flavor to the dish. To boost flavor, add spices or herbs to your filling. A dash of garlic powder can enhance the taste. Dried oregano or thyme can also give your dish extra depth. Experiment with what you love! You might swap quinoa for other grains too. Couscous cooks quickly and adds a lovely texture. Brown rice or farro are also good choices for a different twist. If you want a low-carb meal, use cauliflower rice instead of quinoa. This swap keeps all the flavors while cutting carbs. You can still enjoy the great taste without the extra carbs. For vegan options, replace chicken with chickpeas or lentils. Use vegan cheese instead of dairy cheese. This way, everyone can enjoy these tasty stuffed peppers. The flavors and freshness remain intact! Feel free to check the Full Recipe for more ideas on how to make this dish your own. To store leftover pesto chicken stuffed peppers, let them cool first. Place them in an airtight container. This keeps them fresh and prevents drying out. You can use glass or plastic containers. They help keep the flavors intact. Make sure to seal them tightly. This will last for up to four days in the fridge. To freeze stuffed peppers, wrap each pepper in plastic wrap. Then place them in a freezer-safe bag or container. This protects them from freezer burn. When ready to eat, thaw them overnight in the fridge. Reheat in the oven at 375°F (190°C) until warm. This usually takes about 20-30 minutes. You can also microwave them if you're short on time. Stuffed peppers can last in the fridge for about four days. In the freezer, they can stay good for up to three months. Always check for any signs of spoilage. If they smell off or look strange, it's best to toss them out. Proper storage helps maintain their taste and texture. Enjoy your meal even days later! You bake the stuffed peppers for about 35 to 40 minutes. First, cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for an extra 10 to 15 minutes. This helps the peppers get tender and the cheese to melt perfectly. Yes, you can prepare them ahead of time. Stuff the peppers and store them in the fridge. You can bake them later. This makes dinner easy, especially on busy nights. Just remember that they may need a few extra minutes in the oven. You can use rice if you prefer. Brown rice, white rice, or even cauliflower rice work well. Each option brings a different flavor and texture. You can also try couscous or barley for a fun twist. Stuffed peppers are usually not spicy. The flavors come from the pesto and cheese. If you want heat, add some red pepper flakes or jalapeños to the filling. This way, you can adjust the spice level to your taste. Many sides complement these stuffed peppers. A fresh salad adds a nice crunch. Garlic bread or crusty rolls are great for dipping. Roasted vegetables also work well, adding more color and nutrients to your meal. For more ideas, check out the Full Recipe. We explored how to make tasty Pesto Chicken Stuffed Peppers using simple ingredients. You learned to prepare the filling with chicken, pesto, and quinoa. We covered tips for baking and serving, plus variations for different diets. Now, you can make a healthy, satisfying meal that’s easy to customize. Enjoy your cooking and share your tasty peppers with friends and family.](https://savoryspiral.com/wp-content/uploads/2025/06/f94c45f8-e983-4180-9757-2f3b2bd54195-250x250.webp)
Pesto Chicken Stuffed Peppers
Discover the deliciousness of Pesto Chicken Stuffed Peppers! This easy recipe combines tender bell peppers filled with shredded chicken, basil pesto, and quinoa for a nutritious and flavorful meal. Loaded with melty cheese and fresh cherry tomatoes, these stuffed peppers are perfect for dinner. Ready in just 50 minutes, they are a healthy choice your whole family will love. Click through for the full recipe and start cooking this tasty dish today!