Why You’ll Love This Recipe
These Caprese Chicken-Stuffed Peppers are everything you love about the classic Italian salad—juicy tomatoes, fresh basil, and creamy mozzarella—elevated with tender shredded chicken and roasted bell peppers. They’re light yet filling, fresh yet cheesy, and perfect for weeknight dinners, summer gatherings, or meal prep. Plus, they’re naturally gluten-free and low in carbs.
What Are Caprese Chicken-Stuffed Peppers?
Inspired by the beloved Caprese salad, this dish takes all the best elements—ripe tomatoes, mozzarella, and basil—and stuffs them inside halved bell peppers along with seasoned chicken and a touch of balsamic glaze. After a quick bake, you get melty, flavorful stuffed peppers with a golden cheese topping and that signature Caprese brightness.
Ingredients You’ll Need
- 3 large bell peppers (red, yellow, or orange), halved and seeds removed
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 ½ cups cherry tomatoes, halved
- 1 ½ cups shredded mozzarella cheese
- ¼ cup fresh basil leaves, chopped (plus more for garnish)
- 2 tbsp balsamic glaze (store-bought or homemade)
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
Substitutions & Variations
- Chicken: Swap with cooked turkey, tofu, or white beans for a vegetarian version.
- Cheese: Try fresh mozzarella balls or even burrata for extra creaminess.
- Peppers: Use green peppers for a sharper flavor or poblano peppers for a twist.
- Add-ins: A handful of cooked quinoa or orzo makes it heartier. A drizzle of pesto takes it over the top.
How to Make Caprese Chicken-Stuffed Peppers
You’ll mix shredded chicken with tomatoes, basil, cheese, and seasonings, stuff the mixture into halved bell peppers, and bake until bubbly and golden. Finish with a drizzle of balsamic glaze and fresh basil for a fresh, elegant finish.
Detailed Cooking Instructions
- Prep the oven & peppers:
Preheat oven to 375°F (190°C). Place halved bell peppers cut-side up in a baking dish. Drizzle with olive oil and season lightly with salt and pepper. - Make the filling:
In a bowl, combine shredded chicken, cherry tomatoes, half the mozzarella, chopped basil, garlic powder, salt, and pepper. Toss everything until well mixed. - Stuff the peppers:
Spoon the mixture evenly into each bell pepper half. Sprinkle the remaining mozzarella on top. - Bake:
Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes, or until the peppers are tender and the cheese is melted and golden. - Finish:
Drizzle each stuffed pepper with balsamic glaze and top with fresh basil just before serving.
Common Mistakes to Avoid
- Underbaking the peppers: You want them tender, not crunchy.
- Overfilling: Press filling in gently so it doesn’t spill out.
- Skipping the balsamic glaze: It adds the perfect tangy finish and balances the flavors beautifully.
- Using watery tomatoes: Cherry or grape tomatoes hold their shape and won’t make the filling soggy.
Serving & Presentation Tips
Serve these on a platter garnished with extra basil, a sprinkle of flaky sea salt, and a side of garlic bread or arugula salad. For individual servings, use small plates and let the glaze drizzle across the edge for a restaurant-worthy touch.
How to Serve Caprese Chicken-Stuffed Peppers
These peppers are perfect as a main course with a light side salad or as a colorful centerpiece for a summer potluck. They also reheat well, making them ideal for lunch the next day.
Presentation Ideas
- Arrange the stuffed peppers on a white serving platter to let their colors pop.
- Add a few fresh basil leaves and extra balsamic glaze drizzles for a rustic but elegant look.
- Garnish with shaved Parmesan for a gourmet finish.
Tips & Tricks for the Best Results
- Roast the peppers empty for 5–7 minutes before filling for ultra-tender results.
- Use rotisserie chicken to save time.
- Make your own quick balsamic glaze by simmering balsamic vinegar with a bit of honey until thickened.
- Let the peppers rest for 5 minutes before serving to help the flavors settle.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble them up to a day in advance and refrigerate. Bake when ready to serve.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Can I freeze them?
You can freeze the baked, cooled peppers—just note that the texture may soften slightly upon reheating.
Is this recipe keto or low-carb?
Yes, it’s naturally low in carbs and high in protein.
Final Thoughts
Caprese Chicken-Stuffed Peppers are the kind of meal that hits every note—fresh, cheesy, savory, and comforting, with just the right pop of acidity. Whether you’re meal prepping, entertaining, or just cooking a fresh dinner for yourself, this recipe is simple to pull together and always satisfying.