Caprese Stuffed Peppers

Hey there, cutie. Aren’t you adorable? Almost too cute to eat…




I’ve mentioned before how I love food that comes in pretty packages. I’ve also talked about how my Caprese-Pesto Chicken Burgers were a huge hit with my family. So I decided to combine my affinity towards little bundles of food with pesto/caprese salads in these Caprese Stuffed Peppers. Mmmm!


This recipe is incredibly simple (only 7 ingredients!) and quick to pull together in a pinch – you’ll be finished cleaning everything by the time the peppers are done cooking. Pesto and mozzarella makes anything taste better. Just add your tomatoes and basil, and you’ve got summer inside your cute, little pepper pouch. With just a small portion of pasta inside each pepper, you’ve got a healthy, well-rounded meal – perfect if you’re trying to get in shape for the beach. The calories don’t count when food looks this cute, right?


Caprese Stuffed Peppers

serves 5


5 yellow bell peppers (or whatever color you’d like)

1 cup orzo

1 lb ground chicken

kosher salt

freshly ground black pepper

1/2 lb fresh bocconcini mozzarella, halved (or 1/2 lb fresh mozzarella cut into bite-sized pieces)

1 pint grape tomatoes, halved

1/3 cup pesto, plus more for serving

6-8 basil leaves, chiffonade

1. Preheat oven to 400 degrees. Cut just the top off each pepper and scoop out the ribs and seeds. Place in a baking dish and set aside.

2. Heat a nonstick skillet over medium-high heat. Add the ground chicken with a pinch of salt and a few grinds of pepper. Break up into bits with the back of a spoon and sauté until cooked through and no longer pink, about 8 minutes. Set aside.

3. Meanwhile, bring a medium pot of salted water to a boil. Add orzo and cook for 8 minutes. Drain.

4. In a large bowl, combine cooked chicken, cooked orzo, mozzarella, tomatoes, basil and 1/3 cup pesto. Spoon the mixture into each of the peppers. Set standing up in the baking dish and cook 20 minutes until filling is heated through and peppers are just tender. Dollop a bit of pesto on top of each pepper and serve. Makes great leftovers, too!


One thought on “Caprese Stuffed Peppers

  1. Pingback: Turkey Stuffed Zucchini Boats | Cooking With Cara

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