Chicken Pesto Stuffed Peppers

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Two fun facts about me: 1) I love stuffed peppers.  They’re very underrated.  You can put things you’d normally eat alone into a stuffed pepper and it’s a whole new meal!  With an added veggie! 2) I LOVE HOLIDAYS.  Like any holiday.  Halloween…Memorial Day…Valentine’s…ST. PATRICK’S DAY!  All week I’ve been planning “green meals”, which inspired these delicious, GREEN PESTO PEPPERS. 

Full Disclosure – I tried making a “skinny shepherd’s pie!” and it…didn’t exactly turn out.  Not to mention shepherd’s pie is not a pretty dish to photograph.

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So, classic Maddy – I have two papers and an exam coming up at the end of this week and these are the things on my current To-Do List: 1) Go to the grocery store and get supplies for TWO St. Patrick’s Day desserts. 2) Consider going to Party City to find plastic shamrock rings.  3) Sort out all the ‘mallows from a Lucky Charms box.  4) Take the dogs for a walk in one of the windows of sunshine between the storm pockets today.  5) Eat one of these peppers for every meal today. *Priorities* *Balanced Lifestyle*

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I know you’re probably thinking – how does she now have two stuffed pepper recipes on this blog and no pizza recipe?  Trust me.  I agree.  I’m adding pizza to the must share list.  And cupcakes, which I’ll share with you TOMORROW!  Because they’re Bailey’s boozy and they have coffee buttercream frosting….whaaaaaat!?

Chicken Pesto Stuffed Peppers
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 half peppers
Although this is Italian fare, try these green peppers for St. Patty's Day!
For the Pesto:
  • 1 cup packed basil
  • ¼ cup shredded parmesan
  • 2½ tbsp. olive oil
  • 1 clove garlic, roughly chopped
  • 1 lemon wedge, juiced (1/6 lemon)
  • Salt and pepper to taste
For the Peppers:
  • 3 red bell peppers, cut in half and deseeded
  • 2 cups uncooked veggie rotini pasta
  • 3 chicken breast, chopped into bite size pieces
  • 2 tbsp. olive oil, divided
  • ½ small yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 large handfuls of baby spinach
  • ½ tsp dry oregano
  • Salt and Pepper to taste
  • 1 ball mozzarella cheese
For the Pesto:
  1. Combine ingredients in a food processor and blend until pureed.
For the Peppers:
  1. Combine chicken, 1 tbsp. olive oil, salt, and pepper in a bowl and marinate for about 20 minutes.
  2. Preheat oven to 350 degrees.
  3. Boil a large pot of water. Add peppers and cook for 7 minutes. Remove peppers and cook pasta according to instructions.
  4. Heat a large saute pan over medium high heat. Add the remaining olive oil. Add the chicken and cook until done, tossing occasionally.
  5. Add garlic, onion, and spinach and saute until fragrant and soft - about 4 minutes.
  6. Add pasta and pesto sauce, stirring until combined.
  7. Stuff the peppers with the chicken/pesto mixture. You may have some leftover depending on the size of your peppers.
  8. Top each pepper with a slice of mozzarella cheese.
  9. Cook in the oven for 8 minutes, until cheese melts.


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