Pesto Chicken Stuffed Peppers

$To make tasty pesto chicken stuffed peppers, gather these simple ingredients: - 4 large bell peppers - 2 cups cooked shredded chicken - 1 cup fresh basil pesto - 1 cup cooked quinoa or rice - 1 cup cherry tomatoes, halved - 1/2 cup mozzarella cheese, grated - 1/4 cup parmesan cheese, grated - Salt and pepper to taste - Olive oil for drizzling Choosing the right bell peppers makes a big difference. I like to pick colorful ones, like red, yellow, and green. They add fun to the dish and a burst of flavor. For the chicken, you can use rotisserie chicken to save time. Fresh basil pesto gives the best taste, but store-bought works too. Quinoa or rice acts as a great base, adding texture and nutrients. Cherry tomatoes bring freshness and sweetness. Mozzarella and parmesan cheese make everything creamy and delicious. Don’t forget to season with salt and pepper for that perfect taste. Finally, a drizzle of olive oil helps the peppers cook well and adds flavor. {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Prepare the bell peppers. Slice off the tops and remove the seeds. Set them aside. - In a large bowl, combine the cooked chicken, pesto, quinoa, cherry tomatoes, half of the mozzarella, and parmesan. - Add salt and pepper to taste. Mix well to blend the flavors. - Stuff each bell pepper with this tasty chicken mixture. Press it down gently for even filling. - Place the stuffed peppers upright in a baking dish. Drizzle olive oil on top to keep them moist. - Cover the dish with foil and bake for about 25 minutes. This helps the peppers soften. - After 25 minutes, take off the foil. Add the remaining mozzarella on top of the peppers. - Bake uncovered for another 10 to 15 minutes. Look for the cheese to melt and turn golden. - Once done, let the peppers cool for a few minutes before serving. - Choosing the right bell peppers: Look for large, firm peppers without blemishes. Red, yellow, and green varieties each add unique flavors. Pick your favorites to add color and taste to your dish. - Ensuring even cooking: Cut the tops off the peppers evenly. This helps them cook uniformly. Pack the filling tightly to avoid gaps that can lead to uneven cooking. - Additional spices or herbs: Try adding garlic powder, onion powder, or Italian seasoning for extra depth. Fresh herbs like parsley or oregano can brighten the dish too. - Alternatives for pesto: If you want a twist, switch basil pesto for sun-dried tomato pesto or spinach pesto. Each option brings a new layer of taste. - Serving suggestions: Place the stuffed peppers on a colorful platter. This adds visual appeal and invites your guests to dig in. - Garnishing tips: Top each pepper with fresh basil leaves. You can also drizzle extra pesto around the platter. This adds flair and highlights the dish's flavors. Pro Tips Choose Your Peppers: Select a mix of bell pepper colors for a visually appealing dish and added flavor depth. Make It Ahead: Prepare the stuffing and fill the peppers a day in advance, then bake just before serving for a quick weeknight meal. Customize the Filling: Feel free to add other vegetables, such as spinach or zucchini, to the filling for extra nutrition and taste. Check Doneness: Ensure the peppers are tender by poking them with a fork; they should easily yield without breaking apart. {{image_4}} You can easily change the protein in your stuffed peppers. Try turkey, beef, or even plant-based meats. Turkey gives a lean option full of flavor. Ground beef adds richness and depth. If you want a vegetarian choice, use tofu or tempeh. These options work well with the pesto and keep the dish tasty. Grains are key in stuffed peppers. If you want to switch it up, use rice, couscous, or farro instead of quinoa. Rice is a classic choice and easy to find. Couscous cooks fast and adds a nice texture. Farro gives a nutty flavor and chewy bite. Each grain brings its own twist to the dish. Want to make this dish vegetarian or vegan? Replace the chicken with hearty veggies like mushrooms, spinach, or lentils. You can also use chickpeas for protein. For a vegan cheese option, try nut-based cheeses. These swaps keep the flavor bold and satisfying without meat. To keep your pesto chicken stuffed peppers fresh, refrigerate them. Place the peppers in an airtight container. They can last up to four days. If you have leftovers, you can freeze them! Wrap each stuffed pepper tightly in plastic wrap. Then, place them in a freezer bag. They will stay good for about three months. When it comes to reheating, you have options. You can use a microwave or an oven. If you choose the microwave, place the pepper on a microwave-safe plate. Heat for about two minutes, checking for warmth. The oven method takes longer but keeps the texture better. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for 15-20 minutes, until hot. Always check that your cheese melts nicely and the filling is warm. Enjoy your delicious meal again! To make homemade pesto, gather fresh basil, garlic, pine nuts, parmesan cheese, and olive oil. You will need about 2 cups of fresh basil, 2 cloves of garlic, 1/4 cup of pine nuts, 1/2 cup of grated parmesan, and 1/2 cup of olive oil. Blend these ingredients in a food processor until smooth. Add salt and pepper to taste. This fresh sauce adds a bright flavor to many dishes, including your stuffed peppers. Yes, you can prepare stuffed peppers ahead of time. You can assemble them and keep them in the fridge for up to 24 hours. Cover them tightly with plastic wrap or foil. When you're ready to bake them, just remove the cover and bake as directed. This makes meal prep easy and quick for busy days. Pesto chicken stuffed peppers pair well with many sides. Try a light salad with mixed greens and a simple vinaigrette. Garlic bread is another tasty option. You can also serve them with a side of roasted vegetables or a warm quinoa salad. These sides will complement the flavors in the peppers. Yes, stuffed peppers are quite healthy. They are low in calories and high in nutrients. Each pepper provides vitamins A and C, fiber, and protein. Here's a quick look at the nutritional information for one stuffed pepper: - Calories: 320 - Protein: 25g - Carbohydrates: 30g - Fiber: 6g - Fat: 15g Using chicken, quinoa, and veggies makes this dish both filling and nutritious. Enjoy the health benefits while savoring the delicious flavors! In this post, we explored tasty stuffed peppers, including all the necessary ingredients and steps. We discussed tips for cooking and variations for everyone's taste. You can even personalize it with different proteins or grains. Remember to store any leftovers properly for future meals. Stuffed peppers are not only delicious but also healthy. Try these ideas, and enjoy creating your own delicious versions of this dish!$

A vibrant and flavorful dish featuring bell peppers stuffed with a delicious mixture of chicken, pesto, quinoa, and cheese.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 large bell peppers
2 cups cooked chicken, shredded
1 cup fresh basil pesto
1 cup cooked quinoa or rice
1 cup cherry tomatoes, halved
0.5 cup mozzarella cheese, grated
0.25 cup parmesan cheese, grated
to taste salt and pepper
for drizzling olive oil

Instructions

Begin by preheating your oven to 375°F (190°C).
Prepare the bell peppers by carefully slicing off the tops and removing the seeds and membranes from the insides.
In a large mixing bowl, combine the shredded chicken with the basil pesto, cooked quinoa or rice, halved cherry tomatoes, half of the grated mozzarella, and the parmesan cheese. Season with salt and pepper to taste.
Generously stuff each bell pepper with the chicken and pesto mixture, pressing down gently to pack it in well.
Arrange the stuffed peppers upright in a baking dish. Drizzle olive oil over the tops.
Cover the baking dish with aluminum foil and bake for approximately 25 minutes.
After 25 minutes, remove the foil and sprinkle the remaining mozzarella cheese on top of each stuffed pepper. Bake uncovered for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Let the stuffed peppers cool for a few minutes before serving.

Notes

For an eye-catching presentation, serve on a colorful platter and garnish with fresh basil leaves.

Keyword chicken, healthy, pesto, stuffed peppers