Easy Chicken Pesto Stuffed Peppers are the perfect weeknight dinner for busy families or anyone craving a quick, nutritious meal packed with flavor. This recipe takes the classic comfort of stuffed peppers and elevates it with creamy pesto and juicy rotisserie chicken. With minimal prep and wholesome ingredients, you can serve up a hearty, satisfying dish in under 30 minutes. Whether you’re meal prepping for the week or looking for a new favorite dinner rotation, this dish is bound to impress with its simplicity and taste.
Why You’ll Love This Easy Chicken Pesto Stuffed Peppers
These stuffed peppers are bursting with flavor! The combination of tender bell peppers, savory pesto, and succulent chicken creates a deliciously rich and balanced bite. Plus, using store-bought rotisserie chicken and pre-cooked brown rice makes the prep incredibly fast. They are also a great way to sneak in veggies and can be customized easily for different dietary needs. Perfect for a low-stress, high-reward dinner.
Ingredients
- 4 medium yellow or orange bell peppers
- 1 1/2 cups shredded rotisserie chicken
- 1 1/2 cups cooked brown rice
- 1 cup store-bought basil pesto
- 1/2 cup shredded Havarti cheese
- Fresh basil leaves, for garnish (optional)
Step-by-Step: How to Make Easy Chicken Pesto Stuffed Peppers
- Preheat your broiler.
- Slice each pepper in half lengthwise, removing the stems and seeds.
- Arrange pepper halves skin-side up on a baking sheet and broil about 4 inches from the heat until skins blister, around 5 minutes.
- Reduce the oven temperature to 350°F.
- In a large mixing bowl, combine shredded chicken, cooked rice, and pesto until well mixed.
- Once the peppers are cool enough to handle, flip them over and fill each half with the chicken-pesto mixture.
- Return the filled peppers to the baking sheet and bake in the preheated oven for 5 minutes, or until warmed through.
- Sprinkle Havarti cheese over each pepper and bake for another 3-5 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil leaves if desired. Serve warm.
Helpful Tips
- Use a rotisserie chicken to save time and add flavor.
- Try mixing the pesto with a little Greek yogurt for a creamier filling.
- Blistering the peppers before stuffing adds a roasted depth of flavor.
- Keep an eye on the broiler to prevent burning the peppers.
Substitutions And Variations
- Swap Havarti cheese for mozzarella, provolone, or a vegan cheese for dairy-free needs.
- Use quinoa or cauliflower rice instead of brown rice for a low-carb option.
- Add sautéed mushrooms or spinach to the filling for extra nutrients.
- Try red or green peppers if yellow and orange aren’t available.
Storage Instructions
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1-2 minutes or warm in a 350°F oven for about 10 minutes until heated through.
Nutritional Information
Each serving (2 stuffed pepper halves) contains approximately:
- Calories: 521
- Fat: 31g (Saturated Fat: 7g)
- Cholesterol: 62mg
- Sodium: 865mg
- Carbohydrates: 33g (Sugars: 7g, Fiber: 5g)
- Protein: 25g
Serving Suggestions
These stuffed peppers are excellent on their own or served with grilled vegetables or a simple cucumber-tomato salad. They also pair beautifully with garlic bread or a mixed greens salad with vinaigrette. For drinks, a glass of chilled Sauvignon Blanc complements the pesto wonderfully.
Frequently Asked Questions About Easy Chicken Pesto Stuffed Peppers
Can I make these stuffed peppers vegetarian? Yes! Simply omit the chicken and add more vegetables like mushrooms, spinach, or chickpeas to the mix.
What’s the best way to meal prep this dish? Prepare the filling and pre-blister the peppers ahead of time. Store separately and assemble just before baking for best texture.
Can I use homemade pesto? Absolutely! Homemade pesto will give an extra layer of freshness and depth to the dish.
Is it okay to skip the broiling step? While broiling enhances flavor, you can skip it if pressed for time. Just bake the peppers a bit longer to ensure they are tender.
Can I freeze the stuffed peppers? Yes, freeze them unbaked in a tightly sealed container for up to 2 months. Thaw and bake as directed.
Conclusion
Thank you for stopping by and exploring this delicious and easy Chicken Pesto Stuffed Peppers recipe! It’s one of my favorite go-to meals for busy evenings because it’s quick to make and absolutely packed with flavor. I truly enjoy sharing recipes that make dinnertime easier and more delicious. I hope you find this dish as comforting and tasty as I do. Happy cooking, and thank you for being a part of our food-loving community!
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Easy Chicken Pesto Stuffed Peppers
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Easy Chicken Pesto Stuffed Peppers are a quick and flavorful dinner made with rotisserie chicken, pesto, and melted Havarti cheese. Perfect for busy nights!
Ingredients
4 medium yellow or orange bell peppers
1 1/2 cups shredded rotisserie chicken
1 1/2 cups cooked brown rice
1 cup basil pesto
1/2 cup shredded Havarti cheese
Fresh basil, for garnish (optional)
Instructions
Preheat broiler. Slice peppers lengthwise and remove seeds.
Place skin-side up on a baking sheet and broil 4–5 minutes until blistered.
Reduce oven to 350°F.
Mix chicken, rice, and pesto in a bowl.
Stuff peppers with mixture.
Bake 5 minutes, then top with cheese and bake another 3–5 minutes.
Garnish with basil and serve warm.
Notes
For a creamier filling, mix pesto with Greek yogurt.
Use mozzarella or vegan cheese if preferred.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2 pepper halves
- Calories: 521
- Sugar: 7g
- Carbohydrates: 33g
- Protein: 25g