Caprese Chicken Stuffed Peppers

$- 4 large bell peppers - 2 cups cooked chicken - 1 cup cherry tomatoes - 1 cup fresh mozzarella cheese - 1/4 cup fresh basil - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper - 1/2 teaspoon crushed red pepper flakes (optional) - 1/4 cup balsamic glaze - Optional garnishes When I create Caprese Chicken Stuffed Peppers, I love using fresh, bright ingredients. The bell peppers serve as a tasty vessel. I often choose red, yellow, or green peppers for their sweetness. For the filling, I use cooked chicken, which adds protein and heartiness. Shredded chicken works best as it mixes well. I also add halved cherry tomatoes for a burst of flavor and color. The fresh mozzarella cheese brings creaminess and richness to each bite. Fresh basil is a must! It adds a nice aroma and a hint of peppery taste. In my recipe, I drizzle olive oil inside the peppers. This helps them cook evenly and adds flavor. Garlic powder gives a nice, savory touch. I always add salt and pepper to enhance the flavors. If you like some heat, crushed red pepper flakes can spice things up. Just a half teaspoon will do. Lastly, I finish the dish with balsamic glaze. It adds a sweet and tangy finish. You can also use additional garnishes like more basil or a sprinkle of cheese for a pretty look. These ingredients come together to create a delightful meal that’s both healthy and satisfying. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This helps cook the peppers evenly. 2. Slice the tops off the bell peppers and remove the seeds. This creates space for the filling. 3. Drizzle the inside with olive oil and season with salt and pepper. This adds flavor and helps with cooking. Place them upright in a baking dish. 1. In a mixing bowl, combine the shredded chicken, halved cherry tomatoes, mozzarella balls, chopped basil, and garlic powder. 2. Add the balsamic glaze, but set aside a tablespoon for later. 3. If you like a little heat, incorporate crushed red pepper flakes. Mix until everything is well combined. 1. Stuff each bell pepper generously with the chicken mixture. Pack it tightly to hold everything in. 2. Cover the baking dish with foil and bake for 25 minutes. 3. After that, remove the foil and bake for an additional 10-15 minutes. This will make the peppers tender and the cheese bubbly. 4. Drizzle the reserved balsamic glaze over the stuffed peppers just before serving. To get the best flavor, use fresh ingredients. Fresh basil, ripe tomatoes, and quality chicken make a big difference. They add bright notes to the dish. For even cooking of the peppers, slice the tops off and remove the seeds. Drizzle the insides with olive oil. This helps them cook nicely. Season with salt and pepper. Placing them upright in a baking dish ensures they cook thoroughly. Pair your Caprese chicken stuffed peppers with a light salad. A simple arugula salad works great. You can also serve them with crusty bread. For drinks, a crisp white wine like Sauvignon Blanc complements the flavors well. You can also serve sparkling water with lemon for a refreshing touch. For presentation, use a colorful platter. Garnish with extra fresh basil on top. This adds a pop of color and looks appealing. If you want to switch up the chicken, try shredded turkey or cooked quinoa for a lighter option. For cheese, you can use feta or goat cheese instead of mozzarella. Both give a unique flavor twist. For a vegan or vegetarian option, replace the chicken with beans or lentils. You can also use a plant-based cheese to keep it creamy. Pro Tips Choosing the Right Peppers: Opt for firm, brightly colored bell peppers for the best flavor and texture. Red, yellow, and orange peppers tend to be sweeter than green ones. Make Ahead: You can prepare the stuffing a day in advance and store it in the refrigerator. Just stuff the peppers before baking for a quick weeknight dinner. Experiment with Cheese: Try using different types of cheese such as feta or goat cheese for a unique twist on the traditional Caprese flavor. Enhancing Flavor: For an extra layer of flavor, consider adding a splash of lemon juice or a sprinkle of oregano to the stuffing mixture. {{image_2}} You can change the taste of Caprese Chicken Stuffed Peppers in fun ways. Adding pesto or olive tapenade gives it a fresh kick. Both add rich flavor and a different texture. You can also use different cheeses like goat cheese or feta for a tangy twist. Each cheese brings its own unique taste, making your dish exciting each time you prepare it. The beauty of stuffed peppers is how well they adapt to the seasons. In summer, add fresh zucchini or spinach to the filling. These vegetables add nutrition and texture. In winter, consider using roasted vegetables like butternut squash for a heartier meal. Adjusting flavors based on what's in season keeps your meal fresh and vibrant. If you need gluten-free options, you can easily swap out the chicken. Use quinoa or rice instead for a fulfilling base. To make it low-carb or keto-friendly, use cauliflower rice instead of traditional grains. This keeps the dish light while still filling. Each adaptation allows you to enjoy Caprese Chicken Stuffed Peppers while meeting your dietary needs. To keep your stuffed peppers fresh, place them in an airtight container. Make sure they cool down first. I recommend using glass containers if you have them. This helps avoid any plastic taste. In the fridge, your peppers can last for about 3 to 4 days. If you want to eat them later, freezing is a great option. To freeze your stuffed peppers, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Make sure to push out any air. This helps prevent freezer burn. You can freeze them for up to 3 months. For best results, thaw them overnight in the fridge before reheating. When it’s time to enjoy your peppers again, you can use a few methods. The oven is my favorite choice. Preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes. This keeps them moist. You can also use the microwave. Heat on medium power for about 2 to 3 minutes. Check to see if they are warm throughout. Enjoy your delicious Caprese Chicken Stuffed Peppers! You can enjoy these stuffed peppers with many side dishes. Here are some tasty ideas: - A simple green salad with lemon vinaigrette. - Garlic bread for a crunchy touch. - Roasted vegetables like zucchini or asparagus. - Quinoa or rice for a hearty meal. - A light soup, such as tomato basil. These sides will add variety and balance to your meal. Yes, you can prep the filling in advance. Here’s how: - Cook and shred the chicken ahead of time. - Mix the chicken with cherry tomatoes, mozzarella, and basil. - Store the filling in the fridge for up to two days. - Just stuff the peppers when you're ready to cook. This makes meal prep easy and saves time on busy days. If you want some heat, here are a few ways to spice things up: - Add more crushed red pepper flakes to the filling. - Mix in diced jalapeños or serrano peppers. - Use pepper jack cheese instead of mozzarella. - Drizzle with a spicy sauce, like sriracha, before serving. These options will give your dish a nice kick! In this post, we explored how to make Caprese Chicken Stuffed Peppers. We covered the key ingredients, cooking steps, and helpful tips. You can customize these peppers easily with your favorite flavors and dietary needs. Remember, fresh ingredients make a big difference. With the right storage, you can enjoy leftovers later. I hope you feel inspired to try this recipe. It's simple, tasty, and perfect for any meal. Enjoy making your stuffed peppers uniquely yours!$

Caprese Chicken Stuffed Peppers

A delicious and colorful dish featuring bell peppers stuffed with a mixture of chicken, tomatoes, mozzarella, and basil, drizzled with balsamic glaze.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 large bell peppers (any color)
2 cups cooked chicken, shredded
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
0.25 cup fresh basil, chopped
0.25 cup balsamic glaze
1 tablespoon olive oil
1 teaspoon garlic powder
to taste salt and pepper
0.5 teaspoon crushed red pepper flakes (optional, for heat)

Instructions

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place them upright in a baking dish.
In a mixing bowl, combine the shredded chicken, halved cherry tomatoes, mozzarella balls, chopped basil, garlic powder, balsamic glaze (reserve a tablespoon for drizzling later), and crushed red pepper flakes if using. Mix until well combined.
Stuff each bell pepper generously with the chicken mixture, packing it tightly.
Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly.
Drizzle the reserved tablespoon of balsamic glaze over the stuffed peppers just before serving.

Notes

Serve the stuffed peppers on a rustic wooden board or a colorful platter for a vibrant look. Garnish with additional fresh basil on top for a fresh touch.

Keyword caprese, chicken, Italian, stuffed peppers