Oh wow—stop the presses, folks. I just made the yummiest chicken ever, and it deserves a standing ovation. Meet my new dinner crush: Roasted Red Pepper & Mozzarella Stuffed Chicken. Picture juicy chicken, melty mozzarella, and sweet roasted peppers snuggled together inside one golden, crispy pocket of goodness. It’s the kind of dish that screams fancy-schmancy gourmet while secretly being a breeze to make.
And let me tell you—the first bite? Pure magic. Think: cozy comfort meets “I-should-be-eating-this-in-a-bistro-with-candles.” It’s cheesy, juicy, slightly smoky, and totally one of those dinners that impress without leaving you stuck in the kitchen all night.
So, whether you’re hunting for healthy dinner recipes with peppers, planning some red dinner ideas for date night, or just tired of the same old chicken routine (we’ve all been there), this recipe is about to swoop in and save your taste buds.
The Story Behind the Recipe
Here’s the deal—I’ve been on a mission lately to upgrade my chicken dinners. Don’t get me wrong, plain grilled chicken has its place, but sometimes it feels… meh. Then it hit me: what if I borrowed a little Mediterranean flair and made a red pepper stuffed chicken with gooey mozzarella?
Game. Changer.
It feels like one of those dinner recipes elegant enough to serve at a holiday party, but also chill enough to throw together on a Tuesday. Honestly, it’s one of those high end dinner ideas that doesn’t require a culinary degree (or 16 obscure ingredients you’ll never use again). Just simple stuff, cooked right.
What Makes This Recipe So Irresistible?
✨ Flavor bomb filling – Roasted red peppers + mozzarella = the dream team. Add a touch of basil, and it’s straight-up swoon-worthy.
✨ Juicy chicken, every time – No dry, sad chicken here. The filling keeps it moist, while a quick sear adds that irresistible crust.
✨ Looks gourmet, cooks easy – Seriously, your guests will think you spent hours. You’ll know the truth: it’s a 45-minute recipe.
✨ Versatility galore – Whether you’re craving roasted pepper chicken on its own or want to pair it with pasta, rice, or a simple salad, this dish plays well with others.
Ingredients You’ll Need
Here’s your shopping list (a.k.a. the key to dinner glory):
- Chicken breasts (4, boneless & skinless): Big enough to hold all that cheesy filling.
- Mozzarella cheese (1 cup, shredded): Creamy, gooey, dreamy.
- Roasted red peppers (½ cup, chopped): Sweet with just a hint of smoke.
- Fresh basil (2 tbsp, chopped): Brings the freshness.
- Red pepper flakes (optional, ¼ tsp): For the spice lovers.
- Seasonings: Garlic powder, onion powder, Italian seasoning, salt, black pepper.
- Olive oil (2 tbsp): For searing and keeping everything juicy.
- Garlic (2 cloves, minced): Flavor base—never skip it.
- Chicken broth (½ cup): Adds moisture while baking.
- Balsamic vinegar (2 tbsp): Slight tang, big payoff.
Simple, right? No weird ingredients, no fancy equipment. Just stuff, sear, bake, and boom: stuffed chicken breast oven magic.
How to Make It (The Quick Breakdown)
- Mix the filling: Cheese, roasted peppers, basil, red pepper flakes. Done.
- Prep the chicken: Slice a pocket (not all the way through!) and season inside + out.
- Stuff it: Pack in that filling, then secure with toothpicks.
- Sear it: Golden brown = flavor locked.
- Bake it: Pop into the oven with broth + balsamic for 20 minutes.
- Rest, slice, serve: Trust me, letting it rest is key.
Honestly? It’s one of those simple dinner recipes with bell peppers that sounds way harder than it is.
Pro Tips for the Best Outcome
- Don’t overstuff. I know, it’s tempting. But too much filling = cheesy lava escape.
- Sear first, always. That crust? Non-negotiable.
- Check the temp. Internal temp of 165°F = juicy perfection.
- Let it rest. Five minutes feels like forever, but it makes all the difference.
Variations to Try
👩🍳 Cheese swap: Feta for tang, provolone for stretch, goat cheese for bougie vibes.
🌿 Herb upgrade: Try parsley, thyme, or even a little rosemary.
🔥 Spicy kick: Jalapeños or extra red pepper flakes if you like it hot.
🥓 Wrap it up: Prosciutto or bacon around the chicken = crispy, smoky bonus points.
🍅 Saucy twist: Top with marinara or pesto for next-level flavor.
Best Way to Serve
Now, the fun part—what to eat with it! This red pepper stuffed chicken plays nice with:
- Roasted veggies: Asparagus, zucchini, or more bell peppers (because why not?).
- Pasta or rice: Perfect to soak up the pan juices.
- Garlic mashed potatoes: For those “I want comfort food” nights.
- Simple salad: Light, fresh, balances the richness.
If you’re looking for red dinner ideas that wow a crowd, pair this with roasted veggies and a good glass of wine. Boom—instant dinners that impress.
Quick Tips for Storage & Leftovers
- Fridge: Airtight container, up to 3 days.
- Freezer: Cool completely, then freeze up to 3 months.
- Reheat: Oven at 325°F for 10–15 mins. (Microwave works in a pinch, but oven = better texture.)
Pro hack: Slice leftovers and toss into pasta for a next-day roasted pepper chicken pasta bowl.
FAQs
Q: How do I stop the filling from leaking out?
A: Don’t overstuff, and secure with toothpicks or twine. Think “snug,” not “exploding burrito.”
Q: Can I make it ahead of time?
A: Absolutely. Prep and stuff the chicken, then keep in the fridge up to 24 hours before cooking. Perfect for when you want dinners that impress but also want to relax with a glass of wine.
Q: What if I don’t have an oven-safe skillet?
A: Easy—just sear in a pan, then transfer to a baking dish. Same results, no stress.
Final Bite
This roasted pepper chicken is the ultimate mash-up: fancy-looking, flavor-packed, and weeknight-friendly. The mozzarella gets gooey, the peppers bring sweetness, and the chicken stays juicy thanks to the sear + bake combo.
Bottom line? It’s one of those dinner recipes bell peppers make shine, sliding right into your list of go-to healthy dinner recipes with peppers. Whether you’re serving it as a cozy weeknight dinner or adding it to your rotation of high end dinner ideas, it’s guaranteed to be a winner.
So, grab that chicken, grab those peppers, and let’s make some magic in the kitchen. Who’s hungry?
Print
Elegant Red Pepper Stuffed Chicken | Easy Healthy Dinner Recipes With Peppers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
Description
If you’re craving a juicy, flavorful chicken dinner, this Roasted Red Pepper and Mozzarella Stuffed Chicken is a total game-changer. Think tender chicken breasts, melty cheese, and sweet roasted peppers all baked together for a dish that’s as elegant as it is easy. Every bite is cheesy, savory, and just a little bit indulgent—without any complicated steps.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tbsp olive oil
Filling:
- 1 cup shredded mozzarella
- ½ cup roasted red peppers, chopped
- 2 tbsp fresh basil, finely chopped
- ¼ tsp red pepper flakes (optional, for heat)
Cooking & Sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup chicken broth
- 2 tbsp balsamic vinegar
Instructions
- Mix the Filling
- In a medium bowl, combine the shredded mozzarella, roasted red peppers, basil, and red pepper flakes (if using). Stir well and set aside.
- Prep the Chicken
- Lay the chicken breasts on a cutting board and carefully slice a pocket into each one. Season both the inside and outside of the pockets with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- Stuff the Chicken
- Spoon the prepared cheese and pepper mixture into each chicken pocket. Use toothpicks to secure the openings so the filling stays in during cooking.
- Sear the Chicken
- Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken and cook 2–3 minutes per side, until each side is lightly golden.
- Add Garlic and Deglaze
- Reduce the heat to medium, add the minced garlic, and sauté for about 30 seconds. Pour in the chicken broth and balsamic vinegar, scraping up any browned bits from the pan for extra flavor.
- Bake the Chicken
- Transfer the skillet to an oven preheated to 375°F (190°C). Bake for 18–22 minutes, or until the chicken’s internal temperature reaches 165°F (75°C).
- Rest and Serve
- Remove the chicken from the oven and let it rest for 5 minutes. This ensures the juices redistribute, keeping the meat tender and flavorful. Slice and serve with your favorite sides, such as roasted vegetables, pasta, or a crisp salad.
Nutrition
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 115 mg
