Chicken Florentine Stuffed Peppers (Printable)
Bell peppers stuffed with chicken, spinach, and creamy cheeses, baked to golden perfection for a comforting Italian-inspired dinner.
# What You’ll Need:
→ Meats & Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 4 large bell peppers (any color), tops cut, seeded
03 - 2 cups fresh spinach, chopped
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup ricotta cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
→ Pantry & Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried Italian herbs
11 - Salt and black pepper, to taste
→ Topping
12 - 1/2 cup marinara sauce
13 - 1/4 cup shredded mozzarella cheese (additional, for topping)
# How To Make It:
01 - Preheat the oven to 375°F (190°C).
02 - Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides with olive oil and set aside.
03 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
04 - Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
05 - In a large mixing bowl, combine the cooked chicken, spinach mixture, ricotta cheese, 1/2 cup mozzarella, Parmesan cheese, dried Italian herbs, salt, and black pepper. Mix thoroughly until evenly combined.
06 - Fill each bell pepper evenly with the chicken Florentine mixture, pressing gently to pack the filling.
07 - Arrange the stuffed peppers upright in a baking dish. Spoon a portion of marinara sauce over each pepper, then sprinkle with the remaining mozzarella cheese.
08 - Pour about 1/4 cup of water into the bottom of the baking dish to prevent the peppers from sticking.
09 - Cover the dish loosely with aluminum foil and bake for 25 minutes.
10 - Remove the foil and continue baking for 10 minutes until the cheese is golden and bubbly and the peppers are tender. Let cool slightly before serving.
# Expert Advice:
01 -
- The creamy ricotta and savory chicken filling tastes like something you would order at a neighborhood Italian restaurant, except you made it in your own kitchen.
- It is naturally low carb and gluten free, so you can go back for seconds without a second thought.
02 -
- Do not skip the water in the bottom of the baking dish because without it the peppers will stick and the bottoms will char before the insides cook through.
- Letting the peppers rest after baking is not optional since the filling continues to set as it cools and will be much easier to serve and eat.
03 -
- Cook the peppers a few minutes less if you like them to retain some bite and structure rather than collapsing softly on the plate.
- Mix the filling with your hands instead of a spoon because you can feel the texture and ensure the cheeses are evenly distributed throughout every bite.