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5-Ingredient Pesto Chicken Stuffed Peppers


Charred bell peppers, shredded chicken, herb pesto, cooked quinoa, and melty cheese. A quick and easy 5-ingredient weeknight dinner – it’s packed with flavor and it’s healthy, too!

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Rate this recipe 3.8/5 (16 Votes)


  • 6 red, orange, or yellow bell peppers
  • 2 chicken breast, cooked and shredded (You could also use a whole rotisserie chicken.)
  • 1 1/2 cups mozzarella cheese, divided and shredded
  • 1 cup cooked quinoa
  • 1 (6.25-ounce) jar pesto


Servings 12
Preparation time 15mins
Cooking time 50mins
Adapted from


Step 1

Turn on broiler to high. Place bell peppers under broiler and broil from 5 minutes on each side until skin blisters and begins to turn black.

Remove peppers from oven, set aside. Preheat oven to 350°F.

In a medium size mixing bowl combine the shredded chicken with 1 cup shredded cheese, the pesto and the quinoa and toss to coat.

Once peppers are cool enough to handle, slice in half and remove membranes and seeds. Add a heaping 1/4 cup of the chicken mixture to each pepper and top with cheese.

Bake for 10 minutes. Serve immediately.

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