Pesto Chicken Stuffed Bell Peppers
Pesto Chicken Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, any color, halved lengthwise and seeds removed
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup basil pesto
- 4 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup cherry tomatoes, halved, for garnish
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Brush the inside and cut edges of the halved bell peppers with olive oil. Place them cut-side up in the prepared baking dish.
⏱️ 3 min
- 3
In a large mixing bowl, combine the shredded cooked chicken, basil pesto, softened cream cheese, 1/4 cup of the grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 7 min
- 4
Evenly divide the chicken and pesto mixture among the 8 bell pepper halves, mounding it slightly. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of each stuffed pepper.
⏱️ 5 min
- 5
Bake for 25 to 30 minutes, or until the peppers are tender-crisp and the filling is heated through and bubbly, and the cheese on top is golden brown.
⏱️ 30 min•🌡️ 375
- 6
Remove from the oven. Garnish with halved cherry tomatoes and fresh chopped basil before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Chicken Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, large, any color, halved lengthwise and seeds removed
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup basil pesto
- 4 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup cherry tomatoes, halved, for garnish
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Brush the inside and cut edges of the halved bell peppers with olive oil. Place them cut-side up in the prepared baking dish.
⏱️ 3 min - 3
In a large mixing bowl, combine the shredded cooked chicken, basil pesto, softened cream cheese, 1/4 cup of the grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 7 min - 4
Evenly divide the chicken and pesto mixture among the 8 bell pepper halves, mounding it slightly. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of each stuffed pepper.
⏱️ 5 min - 5
Bake for 25 to 30 minutes, or until the peppers are tender-crisp and the filling is heated through and bubbly, and the cheese on top is golden brown.
⏱️ 30 min•🌡️ 375 - 6
Remove from the oven. Garnish with halved cherry tomatoes and fresh chopped basil before serving.
⏱️ 2 min