Caprese Chicken Stuffed Peppers
Caprese Chicken Stuffed Peppers : A Fresh, Melty, Low-Carb Delight
If you love the bold flavors of a caprese salad and the comforting heartiness of stuffed peppers, this recipe is the best of both worlds. Caprese chicken stuffed peppers are filled with juicy chicken, cherry tomatoes, basil, and mozzarella, all baked into tender bell peppers and finished with a drizzle of balsamic glaze.
Chef Rachael’s version of this recipe at Tasty Plated adds just the right balance of freshness and melted richness, perfect for a light lunch, dinner meal prep, or an elevated weeknight option that feels gourmet, with half the effort.
• What Makes Caprese Chicken Stuffed Peppers So Irresistible?
This dish hits every mark, fresh, cheesy, satisfying, and light. It’s everything you love about Italian flavors, stuffed neatly into a veggie-forward package.
Why food lovers keep coming back:
Juicy, herb-seasoned chicken
Melted mozzarella with every bite
Sweet roasted cherry tomatoes
Fragrant basil and balsamic finish
Low-carb, gluten-free, and meal-prep friendly
Whether served hot out of the oven or packed for lunch the next day, this dish is endlessly flexible and delicious.
• Chef Rachael’s Caprese Chicken Stuffed Pepper Method
Chef Rachael loves combining big flavor with simple prep. This recipe uses classic caprese ingredients and a few smart techniques to keep the peppers juicy and the filling creamy, not soggy.
Chef Rachael’s Key Tips
Pre-roast the peppers slightly to help them hold shape without getting mushy
Use leftover chicken or cook fresh, either works beautifully
Add the basil after baking to keep it bright and aromatic
Drizzle balsamic at the very end, so it doesn’t get lost in the bake
Optional tip: Add a spoon of ricotta or cream cheese to the filling for creaminess
This dish is a favorite at Tasty Plated for its versatility, easily made dairy-free, keto, or vegetarian with a few tweaks.
• Tasty Plated’s Step-by-Step Caprese Chicken Stuffed Peppers Recipe
This recipe makes 4 servings, great for family dinner or make-ahead lunches.
Ingredients
For the Filling:
2 cups cooked chicken breast, diced or shredded
1 cup cherry tomatoes, halved
1½ cups shredded mozzarella or mozzarella pearls
2 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
Handful of fresh basil, chopped
Optional, 1 tbsp balsamic glaze or vinegar
For the Peppers:
4 large bell peppers (any color), halved and deseeded
Olive oil for roasting
Extra fresh basil and balsamic glaze for garnish
Instructions
Preheat oven to 375°F (190°C).
Prep peppers: Halve and deseed bell peppers. Brush with oil and place cut-side up in a baking dish. Pre-roast for 10 minutes.
Make the filling: In a bowl, mix cooked chicken, cherry tomatoes, 1 cup mozzarella, olive oil, and seasonings.
Stuff the peppers: Divide filling into each pepper. Top with remaining mozzarella.
Bake for 15-18 minutes, or until cheese is melted and bubbly.
Finish and serve: Top with fresh basil and a drizzle of balsamic glaze. Serve warm.
• Caprese Variations & Flavor Table
| Variation | Ingredient Swap | Flavor Impact | Best For |
|---|---|---|---|
| Creamy caprese | Add cream cheese or ricotta | Richer, more decadent | Dinner parties |
| Balsamic baked | Bake with glaze | Slightly tangy, sweeter | Date night meals |
| Veggie-only | Use chickpeas or lentils | Earthy, hearty | Meatless Mondays |
| Spicy twist | Add chili flakes or jalapeños | Adds heat and depth | Bold palates |
• Serving Ideas, Sides & Customization Tips
Caprese chicken stuffed peppers are perfect on their own, but even better with:
Garlic roasted green beans
Lemon-herb couscous or cauliflower rice
Crusty sourdough or toasted pita
Side salad with vinaigrette and nuts
Extra drizzle of balsamic reduction for plating
Customization Tip, Try swapping mozzarella for burrata or smoked provolone for a flavor twist.
• Storage, Meal Prep & Freezer Tips
| Storage Method | How Long | Best Practices |
|---|---|---|
| Fridge (cooked) | 3–4 days | Store in airtight container, reheat in oven or microwave |
| Freezer (before baking) | Up to 2 months | Assemble and freeze, bake directly from frozen (add time) |
| Freezer (after baking) | 1–2 months | Cool fully, wrap tightly, thaw before reheating |
| Meal prep tip | 4 days max | Keep basil and balsamic separate until serving |
Reheat Tip, Use a covered pan in the oven for even reheating without drying out.
• FAQs About Caprese Chicken Stuffed Peppers
1. Can I make this vegetarian?
Yes, swap chicken for cooked quinoa, chickpeas, or lentils for a hearty veg version.
2. What’s the best cheese substitute?
Burrata, provolone, or shredded dairy-free mozzarella all work well.
3. Do I have to pre-roast the peppers?
It’s optional, but helps keep the texture firm and not soggy during baking.
4. Can I use raw chicken?
No, the chicken should be pre-cooked before stuffing to ensure food safety.
• Conclusion
Caprese chicken stuffed peppers combine the light, fresh notes of a summer salad with the comforting warmth of a baked dish, all in one colorful, healthy package. With juicy chicken, sweet tomatoes, basil, and gooey cheese, each bite feels like a hug.
Thanks to Chef Rachael’s straightforward method at Tasty Plated, you can make this dish in under 30 minutes, with zero stress and all the flavor. For more easy gourmet recipes that look beautiful and taste even better, visit tastyplated.com where classic comfort gets a fresh twist.