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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Brush the inside and cut edges of the halved bell peppers with olive oil. Place them cut-side up in the prepared baking dish.

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.

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.

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.

Remove from the oven. Garnish with halved cherry tomatoes and fresh chopped basil before serving.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Brush the inside and cut edges of the halved bell peppers with olive oil. Place them cut-side up in the prepared baking dish.

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.

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.

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.

Remove from the oven. Garnish with halved cherry tomatoes and fresh chopped basil before serving.
