Pesto Chicken Caprese Stuffed Bell Peppers with Balsamic Glaze

These colorful stuffed peppers combine the classic flavors of Caprese salad with savory pesto chicken for a restaurant-worthy dish. Sweet bell peppers become edible bowls filled with tender chicken, melty mozzarella, and burst cherry tomatoes. The balsamic glaze adds the perfect tangy finish to this crowd-pleasing meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large bell peppers (mixed colors)
• 1 lb boneless skinless chicken breasts, diced
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup fresh mozzarella pearls
• 1 cup cherry tomatoes, halved
• 1/4 cup balsamic glaze
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat oven to 400°F. Cut tops off peppers and remove seeds/membranes.
2. In a skillet over medium heat, cook diced chicken with garlic powder, red pepper flakes, salt, and pepper until no longer pink.
3. Remove chicken from heat and stir in pesto until fully coated.
4. Mix in mozzarella pearls and cherry tomatoes gently.
5. Stand peppers upright in a baking dish and fill evenly with chicken mixture.
6. Bake for 18-20 minutes until peppers are tender and cheese is melty.
7. Remove from oven and let rest 5 minutes.
8. Drizzle generously with balsamic glaze and garnish with fresh basil.
9. Serve immediately while warm.
10. Optional: Broil 1-2 minutes for extra browned cheese topping.

Chef's Note

For extra flavor, make a quick homemade pesto: blend fresh basil, pine nuts, Parmesan, garlic, and olive oil.

Make-Ahead Tips

Prep stuffing mixture up to 24 hours in advance; store separately from peppers.

Substitutions

Turkey or tofu can replace chicken; vegan cheese works for dairy-free.