DisclaimerTerms Of UseGDPR PolicyCookie Policy

Good Soup Pot

Pesto Chicken Stuffed Peppers Flavorful Dinner Idea

by
To make Pesto Chicken Stuffed Peppers, you will need: - 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1/2 cup basil pesto - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1/2 cup mozzarella cheese, shredded - 1/4 cup Parmesan cheese, grated - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish For the best flavor, I suggest using: - Pesto: Look for brands like Buitoni or Classico for great taste. - Cheese: For mozzarella, Galbani offers a creamy option. For Parmesan, try Kraft or Grana Padano. - Quinoa: Ancient Harvest is a reliable brand for quality quinoa. Feel free to customize your stuffed peppers! Here are some ideas: - Protein: Swap chicken for shredded turkey or even black beans for a vegetarian option. - Grains: Use brown rice or couscous instead of quinoa for a different texture. - Veggies: Add spinach or zucchini to the filling for extra nutrition. - Cheese: Try goat cheese or feta for a tangy twist. These options can enhance both taste and nutrition. Use your creativity to make this dish your own! For the full recipe, check the details above. Start by preheating your oven to 375°F (190°C). Take your bell peppers and cut off the tops. Remove the seeds and membranes inside. I like to brush the outside with olive oil. This gives them a nice shine and flavor. Next, place the peppers upright in a baking dish. In a large bowl, mix the cooked chicken, basil pesto, and cooked quinoa. Add halved cherry tomatoes and half of the mozzarella cheese. This blend is key for flavor. Season the mixture with salt and pepper to taste. It should smell amazing and look colorful! Carefully spoon the chicken mixture into each bell pepper until they are full. Don't be shy; pack it in! Next, sprinkle the rest of the mozzarella and Parmesan cheese on top. Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and golden. Once baked, let them cool for a few minutes. Garnish with fresh basil leaves before serving. For the full recipe, check out the details above! To make your Pesto Chicken Stuffed Peppers truly shine, start by choosing ripe bell peppers. The best peppers are firm and colorful. Cut the tops off and remove the seeds. Lightly brush the outside with olive oil. This adds flavor and helps them brown nicely. Inside, mix your chicken with pesto and quinoa. This blend adds moisture and taste. One common mistake is overcooking the peppers. You want them tender but not mushy. Bake them covered first, then uncovered. This keeps them moist. Another mistake is not seasoning the filling. Always taste your mixture before stuffing the peppers. Adjust salt and pepper as needed for the best flavor. For a beautiful presentation, serve the stuffed peppers on a large platter. Drizzle with extra pesto for color. Sprinkle fresh basil on top for a pop of green. You can also add a side of cherry tomatoes for added color and taste. This makes the dish look and feel special. For the full recipe, check the detailed instructions provided. {{image_2}} If you want to switch up the protein, try turkey or tofu. Turkey adds a lean option that still packs flavor. Use ground turkey for a nice texture. Tofu offers a plant-based alternative. Press it first to remove excess water. Crumble it and mix it with pesto for great taste. These options let you enjoy this dish in new ways. You can also play with different vegetables and grains. Instead of bell peppers, try zucchini or eggplant. They make for a fun twist. For grains, swap quinoa with rice or farro. Each grain adds its own texture and flavor. You can even mix in some spinach or kale for extra greens. This keeps the dish fresh and exciting. Seasonal flavors can make your stuffed peppers shine. In fall, add roasted pumpkin or squash for warmth. During summer, use fresh corn and diced jalapeños for a kick. For holidays, consider adding cranberries or nuts for a festive touch. This flexibility allows you to create a dish that fits any occasion. Check out the Full Recipe to explore more ideas! After enjoying your pesto chicken stuffed peppers, store any leftovers in an airtight container. This keeps them fresh and tasty. Place your stuffed peppers in the fridge. They will stay good for about three to four days. If you have extra pesto, store it separately in a small jar. This way, it stays fresh and ready for your next meal. You can freeze these stuffed peppers for later use. First, let them cool completely. Wrap each pepper tightly in plastic wrap. Then, put them in a freezer-safe bag. Label the bag with the date. They can last up to three months in the freezer. When you're ready to eat, just thaw them in the fridge overnight. To reheat your stuffed peppers, preheat your oven to 350°F (175°C). Remove the peppers from the fridge or freezer. If frozen, let them thaw first. Place the peppers in a baking dish. Cover with foil to keep them moist. Heat for about 20-25 minutes. If you want a crispy top, uncover the dish for the last five minutes. Enjoy your meal, just like when it was fresh! Pesto Chicken Stuffed Peppers can last up to four days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. The flavors may blend even more over time. Just reheat before eating! Yes, you can make Pesto Chicken Stuffed Peppers ahead of time. Prepare the stuffed peppers and keep them in the fridge for one day. You can also freeze them for later. Just cook them after thawing. This makes weeknight dinners easy! Many side dishes go well with Pesto Chicken Stuffed Peppers. Here are some ideas: - A fresh green salad with lemon vinaigrette - Garlic bread for a crunchy bite - Roasted vegetables like zucchini or asparagus - Quinoa pilaf for extra flavor These sides will make your meal more fun and complete! Pesto Chicken Stuffed Peppers are simple yet flavorful. We covered the best ingredients, brands, and substitutions. The step-by-step guide ensures easy preparation, cooking, and baking. Tips and tricks enhance taste and help avoid errors. Variations allow for personal touches with proteins and veggies. Lastly, proper storage keeps leftovers fresh. Remember, you can customize this dish to fit your taste. Enjoy cooking and make it a fun experience!
WANT TO SAVE THIS RECIPE?



Save It

Looking for a tasty dinner idea? Pesto Chicken Stuffed Peppers are a flavorful and fun option that everyone will love. These bright peppers hold a savory chicken and pesto mix, making dinner exciting. This recipe offers an easy step-by-step guide, tips for success, and tasty variations. Dive in to learn how to create this delicious dish and impress your family tonight!

Ingredients

Complete list of ingredients for Pesto Chicken Stuffed Peppers

To make Pesto Chicken Stuffed Peppers, you will need:

  • 4 large bell peppers (any color)
  • 2 cups cooked chicken, shredded
  • 1/2 cup basil pesto
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish


Jump to Recipe

Recommended brands for ingredients

For the best flavor, I suggest using:

  • Pesto: Look for brands like Buitoni or Classico for great taste.
  • Cheese: For mozzarella, Galbani offers a creamy option. For Parmesan, try Kraft or Grana Padano.
  • Quinoa: Ancient Harvest is a reliable brand for quality quinoa.

Optional ingredient substitutions and enhancements

Feel free to customize your stuffed peppers! Here are some ideas:

  • Protein: Swap chicken for shredded turkey or even black beans for a vegetarian option.
  • Grains: Use brown rice or couscous instead of quinoa for a different texture.
  • Veggies: Add spinach or zucchini to the filling for extra nutrition.
  • Cheese: Try goat cheese or feta for a tangy twist.

These options can enhance both taste and nutrition. Use your creativity to make this dish your own!

Step-by-Step Instructions

Preparation steps for the bell peppers

Start by preheating your oven to 375°F (190°C). Take your bell peppers and cut off the tops. Remove the seeds and membranes inside. I like to brush the outside with olive oil. This gives them a nice shine and flavor. Next, place the peppers upright in a baking dish.

How to make the pesto chicken filling

In a large bowl, mix the cooked chicken, basil pesto, and cooked quinoa. Add halved cherry tomatoes and half of the mozzarella cheese. This blend is key for flavor. Season the mixture with salt and pepper to taste. It should smell amazing and look colorful!

Baking instructions and timing for perfect stuffed peppers

Carefully spoon the chicken mixture into each bell pepper until they are full. Don’t be shy; pack it in! Next, sprinkle the rest of the mozzarella and Parmesan cheese on top. Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and golden. Once baked, let them cool for a few minutes. Garnish with fresh basil leaves before serving.

Tips & Tricks

Cooking techniques to enhance flavor and texture

To make your Pesto Chicken Stuffed Peppers truly shine, start by choosing ripe bell peppers. The best peppers are firm and colorful. Cut the tops off and remove the seeds. Lightly brush the outside with olive oil. This adds flavor and helps them brown nicely. Inside, mix your chicken with pesto and quinoa. This blend adds moisture and taste.

How to avoid common mistakes while making stuffed peppers

One common mistake is overcooking the peppers. You want them tender but not mushy. Bake them covered first, then uncovered. This keeps them moist. Another mistake is not seasoning the filling. Always taste your mixture before stuffing the peppers. Adjust salt and pepper as needed for the best flavor.

Presentation tips for serving Pesto Chicken Stuffed Peppers

For a beautiful presentation, serve the stuffed peppers on a large platter. Drizzle with extra pesto for color. Sprinkle fresh basil on top for a pop of green. You can also add a side of cherry tomatoes for added color and taste. This makes the dish look and feel special.

Variations

Alternative protein options

If you want to switch up the protein, try turkey or tofu. Turkey adds a lean option that still packs flavor. Use ground turkey for a nice texture. Tofu offers a plant-based alternative. Press it first to remove excess water. Crumble it and mix it with pesto for great taste. These options let you enjoy this dish in new ways.

Different vegetables or grains that can be used

You can also play with different vegetables and grains. Instead of bell peppers, try zucchini or eggplant. They make for a fun twist. For grains, swap quinoa with rice or farro. Each grain adds its own texture and flavor. You can even mix in some spinach or kale for extra greens. This keeps the dish fresh and exciting.

Seasonal variations or themed variations

Seasonal flavors can make your stuffed peppers shine. In fall, add roasted pumpkin or squash for warmth. During summer, use fresh corn and diced jalapeños for a kick. For holidays, consider adding cranberries or nuts for a festive touch. This flexibility allows you to create a dish that fits any occasion.

Storage Info

Best practices for storing leftovers

After enjoying your pesto chicken stuffed peppers, store any leftovers in an airtight container. This keeps them fresh and tasty. Place your stuffed peppers in the fridge. They will stay good for about three to four days. If you have extra pesto, store it separately in a small jar. This way, it stays fresh and ready for your next meal.

Freezing guidelines for stuffed peppers

You can freeze these stuffed peppers for later use. First, let them cool completely. Wrap each pepper tightly in plastic wrap. Then, put them in a freezer-safe bag. Label the bag with the date. They can last up to three months in the freezer. When you’re ready to eat, just thaw them in the fridge overnight.

Reheating instructions for optimal taste and texture

To reheat your stuffed peppers, preheat your oven to 350°F (175°C). Remove the peppers from the fridge or freezer. If frozen, let them thaw first. Place the peppers in a baking dish. Cover with foil to keep them moist. Heat for about 20-25 minutes. If you want a crispy top, uncover the dish for the last five minutes. Enjoy your meal, just like when it was fresh!

FAQs

How long do Pesto Chicken Stuffed Peppers last in the fridge?

Pesto Chicken Stuffed Peppers can last up to four days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. The flavors may blend even more over time. Just reheat before eating!

Can I make Pesto Chicken Stuffed Peppers ahead of time?

Yes, you can make Pesto Chicken Stuffed Peppers ahead of time. Prepare the stuffed peppers and keep them in the fridge for one day. You can also freeze them for later. Just cook them after thawing. This makes weeknight dinners easy!

What are some side dishes that pair well with this recipe?

Many side dishes go well with Pesto Chicken Stuffed Peppers. Here are some ideas:

  • A fresh green salad with lemon vinaigrette
  • Garlic bread for a crunchy bite
  • Roasted vegetables like zucchini or asparagus
  • Quinoa pilaf for extra flavor

These sides will make your meal more fun and complete!

Pesto Chicken Stuffed Peppers are simple yet flavorful. We covered the best ingredients, brands, and substitutions. The step-by-step guide ensures easy preparation, cooking, and baking. Tips and tricks enhance taste and help avoid errors. Variations allow for personal touches with proteins and veggies. Lastly, proper storage keeps leftovers fresh.

Remember, you can customize this dish to fit your taste. Enjoy cooking and make it a fun experience!

To make Pesto Chicken Stuffed Peppers, you will need: - 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1/2 cup basil pesto - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1/2 cup mozzarella cheese, shredded - 1/4 cup Parmesan cheese, grated - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish For the best flavor, I suggest using: - Pesto: Look for brands like Buitoni or Classico for great taste. - Cheese: For mozzarella, Galbani offers a creamy option. For Parmesan, try Kraft or Grana Padano. - Quinoa: Ancient Harvest is a reliable brand for quality quinoa. Feel free to customize your stuffed peppers! Here are some ideas: - Protein: Swap chicken for shredded turkey or even black beans for a vegetarian option. - Grains: Use brown rice or couscous instead of quinoa for a different texture. - Veggies: Add spinach or zucchini to the filling for extra nutrition. - Cheese: Try goat cheese or feta for a tangy twist. These options can enhance both taste and nutrition. Use your creativity to make this dish your own! For the full recipe, check the details above. Start by preheating your oven to 375°F (190°C). Take your bell peppers and cut off the tops. Remove the seeds and membranes inside. I like to brush the outside with olive oil. This gives them a nice shine and flavor. Next, place the peppers upright in a baking dish. In a large bowl, mix the cooked chicken, basil pesto, and cooked quinoa. Add halved cherry tomatoes and half of the mozzarella cheese. This blend is key for flavor. Season the mixture with salt and pepper to taste. It should smell amazing and look colorful! Carefully spoon the chicken mixture into each bell pepper until they are full. Don't be shy; pack it in! Next, sprinkle the rest of the mozzarella and Parmesan cheese on top. Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and golden. Once baked, let them cool for a few minutes. Garnish with fresh basil leaves before serving. For the full recipe, check out the details above! To make your Pesto Chicken Stuffed Peppers truly shine, start by choosing ripe bell peppers. The best peppers are firm and colorful. Cut the tops off and remove the seeds. Lightly brush the outside with olive oil. This adds flavor and helps them brown nicely. Inside, mix your chicken with pesto and quinoa. This blend adds moisture and taste. One common mistake is overcooking the peppers. You want them tender but not mushy. Bake them covered first, then uncovered. This keeps them moist. Another mistake is not seasoning the filling. Always taste your mixture before stuffing the peppers. Adjust salt and pepper as needed for the best flavor. For a beautiful presentation, serve the stuffed peppers on a large platter. Drizzle with extra pesto for color. Sprinkle fresh basil on top for a pop of green. You can also add a side of cherry tomatoes for added color and taste. This makes the dish look and feel special. For the full recipe, check the detailed instructions provided. {{image_2}} If you want to switch up the protein, try turkey or tofu. Turkey adds a lean option that still packs flavor. Use ground turkey for a nice texture. Tofu offers a plant-based alternative. Press it first to remove excess water. Crumble it and mix it with pesto for great taste. These options let you enjoy this dish in new ways. You can also play with different vegetables and grains. Instead of bell peppers, try zucchini or eggplant. They make for a fun twist. For grains, swap quinoa with rice or farro. Each grain adds its own texture and flavor. You can even mix in some spinach or kale for extra greens. This keeps the dish fresh and exciting. Seasonal flavors can make your stuffed peppers shine. In fall, add roasted pumpkin or squash for warmth. During summer, use fresh corn and diced jalapeños for a kick. For holidays, consider adding cranberries or nuts for a festive touch. This flexibility allows you to create a dish that fits any occasion. Check out the Full Recipe to explore more ideas! After enjoying your pesto chicken stuffed peppers, store any leftovers in an airtight container. This keeps them fresh and tasty. Place your stuffed peppers in the fridge. They will stay good for about three to four days. If you have extra pesto, store it separately in a small jar. This way, it stays fresh and ready for your next meal. You can freeze these stuffed peppers for later use. First, let them cool completely. Wrap each pepper tightly in plastic wrap. Then, put them in a freezer-safe bag. Label the bag with the date. They can last up to three months in the freezer. When you're ready to eat, just thaw them in the fridge overnight. To reheat your stuffed peppers, preheat your oven to 350°F (175°C). Remove the peppers from the fridge or freezer. If frozen, let them thaw first. Place the peppers in a baking dish. Cover with foil to keep them moist. Heat for about 20-25 minutes. If you want a crispy top, uncover the dish for the last five minutes. Enjoy your meal, just like when it was fresh! Pesto Chicken Stuffed Peppers can last up to four days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. The flavors may blend even more over time. Just reheat before eating! Yes, you can make Pesto Chicken Stuffed Peppers ahead of time. Prepare the stuffed peppers and keep them in the fridge for one day. You can also freeze them for later. Just cook them after thawing. This makes weeknight dinners easy! Many side dishes go well with Pesto Chicken Stuffed Peppers. Here are some ideas: - A fresh green salad with lemon vinaigrette - Garlic bread for a crunchy bite - Roasted vegetables like zucchini or asparagus - Quinoa pilaf for extra flavor These sides will make your meal more fun and complete! Pesto Chicken Stuffed Peppers are simple yet flavorful. We covered the best ingredients, brands, and substitutions. The step-by-step guide ensures easy preparation, cooking, and baking. Tips and tricks enhance taste and help avoid errors. Variations allow for personal touches with proteins and veggies. Lastly, proper storage keeps leftovers fresh. Remember, you can customize this dish to fit your taste. Enjoy cooking and make it a fun experience!

Pesto Chicken Stuffed Peppers

Delight your taste buds with these Pesto Chicken Stuffed Peppers! This easy recipe combines tender bell peppers with a savory filling of shredded chicken, creamy basil pesto, and cooked quinoa, topped with melted cheeses. Perfect for a nutritious meal that’s bursting with flavor. Ready in just 50 minutes, these stuffed peppers are sure to impress your family and friends.
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

2 cups cooked chicken, shredded

1/2 cup basil pesto

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1/2 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1 tablespoon olive oil

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. Lightly brush the outside of the peppers with olive oil, and place them upright in a baking dish.

      In a large mixing bowl, combine the cooked chicken, basil pesto, cooked quinoa, halved cherry tomatoes, and half of the mozzarella cheese. Season the mixture with salt and pepper to taste.

        Carefully spoon the pesto chicken mixture into each bell pepper until they are generously filled.

          Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the tops of the stuffed peppers.

            Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes 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 before serving.

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

                  - Presentation Tips: Serve the stuffed peppers on a platter, drizzled with extra pesto, and add a sprinkle of freshly chopped basil for a vibrant touch.

                    Leave a Comment

                    Recipe Rating