Skip to main content

Chicken Pesto Stuffed Peppers

Chicken is a go to protein around here. It's something all three of us eat and luckily there are lots of ways to prepare it. One of the easiest ways to get a meal on the table is to pick up a rotisserie chicken from the grocery store.

It's excellent as is, but I like to use it as a jump start on another dish, like these Chicken Pesto Stuffed Peppers.   You can shred the chicken or slice it into bite sized chunks.

Toss it in a bowl and then stir cooked brown rice.  I like the 90 second microwaveable bags.  If you don't like rice you could use quinoa. Then add in your favorite jarred pesto sauce or homemade if you've got it on hand.

Halve some bell peppers and remove the stems and seeds.  I like the yellow and red variety best but green works too.  Place them skin side up on a baking sheet and broil them until they start to blister and char.

Turn them over and spoon in the the chicken rice pesto mixture. Pop them into the oven at 350 for five or 10 minutes to heat everything through. 

Lay on some cheese.  I used Havarti, but provolone or mozzarella would be great as well.  Pop the sheet back into the oven until the cheese is melted, another 6 minutes or so. 

Remove from the oven and sprinkle with basil or parsley or your favorite herbs.  These can also be done on the grill. I doubled the recipe and froze some for future meals. Be sure to go and check out the ways the other #OurFamilyTable bloggers are repurposing rotisserie chicken using the links down below! 


Chicken Pesto Stuffed Peppers

Chicken Pesto Stuffed Peppers
Author: Jolene's Recipe Journal


  • 4 medium sweet yellow or orange or red peppers
  • 1-1/2 cups shredded rotisserie chicken
  • 1-1/2 cups cooked brown rice
  • 1 cup prepared pesto
  • 1/2 cup shredded Havarti cheese
  • Fresh basil leaves or parsley, optional


  1. Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°.
  2. Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet.
  3. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with herbs.
stuffed peppers, pesto, rotisserie chicken
Lunch, Main Dishes, Easy


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Repurposed Rotisserie Chicken


Karen said…
What a flavorful dish, and that melty cheese is calling my name.
Ashley Lecker said…
This is such a great idea! I love a different style stuffed pepper!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.