Save It My neighbor brought these to a backyard gathering last summer, and I watched them disappear faster than anything else on the table. The peppers were still warm, cheese bubbling at the edges, and everyone kept asking what made them taste so bright and rich at the same time. She told me it was just pesto and chicken, nothing fancy, but the way the cream cheese melted into everything made it feel like a secret. I went home that night and made my own batch by the end of the week.
I started making these for weeknight dinners when I needed something that felt special without the fuss. My kids, who usually avoid anything green, started asking for the chicken peppers by name. One evening I ran out of mini peppers and used a few bell pepper halves instead, which worked fine but lacked that perfect two-bite sweetness. Now I always grab an extra bag of the mini ones at the store, just in case.
Ingredients
- Cooked chicken breast, finely shredded: Rotisserie chicken is your best friend here, it saves time and the seasoning adds a little extra flavor to the filling.
- Basil pesto: This is what makes the whole dish sing, bringing herby brightness that cuts through the richness of the cheese.
- Cream cheese, softened: Let it sit out for 20 minutes before mixing or it will clump, I learned that the hard way the first time.
- Shredded mozzarella cheese: Melts into creamy pockets inside the filling and gets golden and bubbly on top.
- Grated Parmesan cheese: Adds a sharp, salty finish that balances the sweetness of the peppers.
- Freshly ground black pepper: Just a little wakes up all the other flavors without making it spicy.
- Mini sweet peppers, halved lengthwise and seeded: These are naturally sweet, crisp, and the perfect edible vessel, no need for bread or crackers.
Instructions
- Get the oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks. This also makes cleanup almost effortless.
- Mix the filling:
- In a medium bowl, combine the shredded chicken, pesto, cream cheese, mozzarella, Parmesan, and black pepper until it looks like a thick, creamy spread. Make sure the cream cheese is fully softened or you will end up with lumps.
- Prep the peppers:
- Arrange the halved mini peppers cut-side up on the baking sheet, leaving a little space between each one. They shrink slightly as they bake, so do not worry if they touch a bit.
- Stuff them generously:
- Spoon the pesto chicken mixture into each pepper half, mounding it slightly so every bite is full of filling. Use the back of the spoon to press it down gently.
- Top with cheese:
- Sprinkle the remaining mozzarella and Parmesan over the tops. This creates that golden, bubbly crust everyone fights over.
- Bake until tender:
- Slide the sheet into the oven and bake for 18 to 20 minutes, until the peppers soften and the cheese turns golden. The edges will get slightly charred, which adds a nice sweetness.
- Cool and serve:
- Let them sit for 3 to 5 minutes before serving so the filling sets a little and no one burns their mouth. Garnish with fresh basil if you have it around.
Save It The first time I brought these to a potluck, someone asked if I had catered them. I laughed and said I made them in my pajamas an hour before leaving the house. That is the magic of this recipe, it looks like you spent all day in the kitchen when really you just assembled, baked, and walked out the door. Now they are my go-to whenever I need to show up with something that feels thoughtful without the stress.
Serving Suggestions
These peppers work beautifully as an appetizer for a dinner party or as a light main course with a simple arugula salad on the side. I have also served them alongside roasted vegetables and crusty bread for a more filling meal. A crisp white wine like Pinot Grigio or a sparkling water with lemon complements the herby, creamy flavors without competing. They are also great at room temperature, which makes them perfect for picnics or packed lunches.
Make-Ahead and Storage
You can prepare the filling and stuff the peppers up to a day ahead, then cover the baking sheet tightly with plastic wrap and refrigerate until you are ready to bake. They will need an extra 2 to 3 minutes in the oven if you are baking them straight from the fridge. Leftovers keep well in an airtight container in the refrigerator for up to three days and reheat nicely in a 350°F oven for about 10 minutes. I do not recommend freezing them, the peppers tend to get watery and lose their structure when thawed.
Swaps and Variations
If you want to lighten things up, swap the cream cheese for plain Greek yogurt, it will still be creamy but with a slight tang. For a vegetarian version, replace the chicken with cooked quinoa, white beans, or mashed chickpeas mixed with a little olive oil. You can also experiment with different pestos, sun-dried tomato pesto or kale pesto both work beautifully and change the flavor profile completely.
- Try adding a pinch of red pepper flakes to the filling if you like a little heat.
- Crumbled feta instead of mozzarella gives it a Mediterranean twist.
- Garnish with toasted pine nuts for extra texture and a nod to traditional pesto.
Save It These little peppers have become one of those recipes I make without thinking, the kind that feels like home no matter who I am feeding. I hope they bring the same easy joy to your table.
Recipe FAQs
- → Can I use regular bell peppers instead of mini sweet peppers?
Yes, you can use regular bell peppers cut into quarters or eighths. Adjust baking time to 25-30 minutes as larger pieces take longer to become tender.
- → How do I store leftover stuffed peppers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes or microwave until warmed through.
- → Can I make these ahead of time?
Absolutely. Prepare the stuffed peppers up to 24 hours in advance, cover with plastic wrap, and refrigerate. Bake just before serving, adding 2-3 minutes to the cooking time.
- → What can I substitute for pesto?
Try sun-dried tomato spread, chimichurri, or a mixture of fresh herbs with olive oil and garlic. Each variation offers a unique flavor profile while maintaining the creamy texture.
- → How do I prevent the peppers from being too watery?
Pat the halved peppers dry with paper towels after seeding. This removes excess moisture and helps the filling adhere better during baking.
- → Can I freeze these stuffed peppers?
Yes, freeze unbaked stuffed peppers on a baking sheet until solid, then transfer to freezer bags for up to 2 months. Bake from frozen at 375°F for 30-35 minutes.