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- 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1/2 cup basil pesto - 1 cup quinoa, cooked - 1/2 cup mozzarella cheese, shredded - 1/4 cup sun-dried tomatoes, chopped - 1/4 cup pine nuts, toasted - Salt and pepper, to taste - Fresh basil leaves for garnish When I create Pesto Chicken Stuffed Peppers, I always start with fresh bell peppers. They bring color and crunch. You can choose any color you like, from green to red. Next, I use cooked chicken. Shredded chicken works best here. I often use leftovers or rotisserie chicken to save time. Basil pesto is the star of this dish. Its rich flavor makes the chicken shine. I like to use a good-quality pesto, homemade or store-bought. This dish also needs cooked quinoa for texture and nutrients. For added creaminess, I mix in shredded mozzarella cheese. Sun-dried tomatoes add a burst of flavor, while toasted pine nuts offer a nice crunch. I season everything with salt and pepper to boost the flavors. Finally, I like to garnish with fresh basil leaves. They add a pop of color and fresh taste. This recipe is simple and uses easy-to-find ingredients. For the full recipe, you can refer to the sections above. Enjoy cooking! - Preheat your oven to 375°F (190°C). - Cut the tops off the bell peppers and remove the seeds. Start by washing the bell peppers. I love using bright, colorful peppers for this dish. They not only look good but also add different flavors. Once you cut off the tops, be sure to scoop out all the seeds and membranes. This step is crucial. It helps the filling mix with the pepper's flavor. - Combine chicken, pesto, quinoa, and cheeses. In a large bowl, mix the cooked chicken, pesto, quinoa, and cheeses. I prefer to use mozzarella for its creamy texture. The sun-dried tomatoes and toasted pine nuts add a nice crunch. Mix until everything is coated in the pesto. Taste your filling. Add salt and pepper as needed for better flavor. - Fill the peppers and place in the baking dish. - Cover with foil and bake for 25 minutes. Now it’s time to stuff those peppers! Use a spoon to pack the filling tightly into each one. Place the stuffed peppers upright in a baking dish. If they wobble, slice a little off the bottom for balance. Cover the dish with foil. Bake them in the oven for 25 minutes. This helps them cook evenly and stay moist. If you want a crispy top, take off the foil for the last 10-15 minutes. For the full recipe, check the earlier section. Enjoy the process of making these flavorful stuffed peppers! To make the best stuffed peppers, start with fresh bell peppers. Choose peppers that feel firm and heavy. Look for bright colors and smooth skin without blemishes. These signs mean they are ripe and tasty. To ensure even cooking, cut the tops of the peppers off and remove the seeds. When stuffing, pack the filling tight. This helps them cook uniformly. Place the peppers upright in a baking dish. If they wobble, trim the bottom slightly. If you have a convection oven, reduce baking time by about 5 minutes. For older ovens, add a few extra minutes. Every oven is different, so keep an eye on your peppers. To check for doneness, poke a fork into the peppers. They should be soft but not mushy. The cheese on top should be golden brown. This means they are ready to eat! Garnish your stuffed peppers with fresh basil leaves for a pop of color. You can also sprinkle extra cheese on top before baking for a cheesy finish. For serving, pair the peppers with a simple salad or some crusty bread. The balance of flavors will excite your taste buds. You can find the full recipe [here](#). {{image_2}} You can easily change the filling to suit your tastes. For a vegetarian twist, use mushrooms or beans. Both options add texture and flavor. If you want more cheese, try mixing in feta or cheddar. This makes each bite rich and creamy. Spices can boost the taste of your stuffed peppers. Garlic powder adds depth, while crushed red pepper brings heat. If you want to mix it up, try adding different sauces. A drizzle of balsamic glaze or a sprinkle of lemon juice can brighten the dish. You don’t need to bake these peppers only. An air fryer works great too. It cuts down cooking time and gives a nice crisp. Grilling is a fun option as well. It adds a smoky flavor that complements the pesto chicken perfectly. For the full recipe, check out the details above. Enjoy your cooking adventure! To keep your stuffed peppers fresh, store them in an airtight container. This helps prevent drying out. Place the peppers in the fridge within two hours of cooking. They can last for up to four days. When you want to enjoy them again, reheat carefully. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish, cover with foil, and heat for about 15 minutes. This keeps them moist and warm. If you want to save some stuffed peppers for later, freezing is a great option. First, let them cool completely. Then, wrap each pepper in plastic wrap. Place the wrapped peppers in a freezer-safe bag or container. They can stay good for up to three months. When you’re ready to eat, take them out and thaw overnight in the fridge. To reheat, place them in a 350°F (175°C) oven for about 25 minutes. This will help bring back their flavor and texture. You can prep the ingredients a day in advance. Chop the bell peppers and store them in the fridge. Mix the chicken, pesto, quinoa, and cheese. Keep this filling in a separate container. When you're ready to cook, just stuff the peppers and bake. This tip saves time and makes cooking easier. Yes, you can use turkey or beef instead of chicken. Ground turkey works well, too. Just cook it before adding to the filling. Mix it with the pesto and other ingredients. This way, you can customize the recipe to your taste. These stuffed peppers pair well with a simple salad or garlic bread. You can also serve them with roasted veggies or rice. These sides complete the meal and offer a nice balance of flavors. Leftovers stay good for about 3 to 4 days in the fridge. Make sure to store them in an airtight container. To reheat, bake or microwave until hot. This keeps the flavors fresh and delicious. For the full recipe, check out the [Full Recipe]. Pesto Chicken Stuffed Peppers are easy to make and full of flavor. You start with fresh bell peppers and fill them with a tasty mix of chicken, quinoa, and pesto. Remember to pick the best peppers and bake them just right for a great result. You can customize your peppers with different fillings or cooking methods. Don't forget to store any leftovers properly. Enjoy this fun recipe any time! It's a simple yet satisfying meal everyone will love.

Pesto Chicken Stuffed Peppers

Discover a delicious twist on dinner with these Pesto Chicken Stuffed Peppers! This easy recipe combines juicy bell peppers with shredded chicken, creamy pesto, and hearty quinoa, all topped with mozzarella and sun-dried tomatoes. Perfect for weeknight meals or entertaining guests, these colorful stuffed peppers are as nutritious as they are tasty.
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Ingredients
  

4 large bell peppers (any color)

2 cups cooked chicken, shredded

1/2 cup basil pesto

1 cup quinoa, cooked

1/2 cup mozzarella cheese, shredded

1/4 cup sun-dried tomatoes, chopped

1/4 cup pine nuts, toasted

Salt and pepper, to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

      In a large mixing bowl, combine the cooked chicken, basil pesto, cooked quinoa, shredded mozzarella cheese, chopped sun-dried tomatoes, and toasted pine nuts. Mix well until all ingredients are evenly coated. Season with salt and pepper to taste.

        Stuff each bell pepper with the chicken and pesto mixture, pressing down slightly to ensure they are filled to the top.

          Place the stuffed peppers upright in a baking dish. If they don't stand well, you can slice a small portion off the bottom to create a flat surface.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

              After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

                Once done, remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4