Caprese Chicken-Stuffed Peppers
It's true—we can't get enough of stuffed peppers. From classic fillings of ground beef and rice to cheesy pizza-stuffed peppers, it's our favorite way to add a veggie boost to classic weeknight dinners. For this recipe, we decided to fit everything you love about our caprese chicken—chicken breasts, cherry tomatoes, mozzarella, basil, balsamic—all into these gorgeous stuffed peppers for a satisfying (and eye-catching) meal.
Roasted in the oven, these peppers get extra tender and soft while the cheese gets melty, making this dish a satisfying (and filling) weeknight dinner or side dish to your Italian dinner. While we love this recipe as is, feel free to switch it up based on what you're feeling—choose a variety of peppers to get creative with your presentation, or swap out one of the cheeses, herbs or veggies for whatever you're craving.
Made this? Let us know how it went in the comments below!
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 15 mins
- Cal/Serv:
- 521
Ingredients
- 1 tbsp.
extra-virgin olive oil
- 1 lb.
boneless skinless chicken breasts
- 1 tsp.
Italian seasoning
kosher salt
Freshly ground black pepper
- 2 c.
cherry tomatoes, halved
- 2 1/2 c.
shredded mozzarella, divided
- 3/4 c.
ricotta
- 1/3 c.
shredded fresh basil, plus more for garnish
- 2
cloves garlic, minced
- 4
bell peppers, halved (seeds removed)
- 1/2 c.
low-sodium chicken broth
Balsamic glaze, for drizzling
Directions
- Step 1Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add chicken and season with Italian seasoning, salt and pepper. Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then dice.
- Step 2In a large bowl, stir together cherry tomatoes, cooked chicken, 1 1/2 cups mozzarella, ricotta, basil, and garlic and season with salt and pepper.
- Step 3Stuff tomato mixture into peppers and sprinkle tops with remaining 1 cup mozzarella. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
- Step 4Bake until peppers are tender and cheese melty, 40 to 45 minutes.
- Step 5Garnish with more basil, drizzle with balsamic glaze, and serve.
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