Chicken Florentine Stuffed Peppers (Printable)

Hearty bell peppers filled with seasoned chicken, spinach, and a rich three-cheese blend.

# What You'll Need:

→ Meats

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 4 large bell peppers (any color), tops cut off, seeds removed
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 grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese, divided
09 - 2 tbsp cream cheese, softened

→ Pantry & Seasonings

10 - 2 tbsp olive oil
11 - 1/2 tsp dried Italian herbs (basil, oregano, thyme)
12 - 1/4 tsp ground black pepper
13 - 1/2 tsp salt

→ Optional

14 - Pinch of red pepper flakes

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
02 - Bring a large pot of salted water to a boil. Add the prepared bell peppers and blanch for 3 minutes. Drain and set aside to cool.
03 - Heat olive oil in a skillet over medium heat. Add onion and sauté for 3 to 4 minutes until softened. Add garlic and cook for another 30 seconds.
04 - Add spinach to the skillet and sauté until wilted, about 2 minutes. Remove from heat and let cool slightly.
05 - In a large bowl, combine cooked chicken, sautéed onion, garlic, spinach, ricotta cheese, Parmesan, 1/2 cup mozzarella cheese, cream cheese, Italian herbs, salt, pepper, and optional red pepper flakes. Mix well until fully incorporated.
06 - Stuff the chicken Florentine mixture evenly into each bell pepper. Place peppers upright in the prepared baking dish.
07 - Sprinkle the remaining 1/2 cup mozzarella cheese over the tops of the stuffed peppers.
08 - Bake for 30 to 35 minutes, or until the peppers are tender and the cheese on top is golden and bubbly.
09 - Remove from oven and let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • Everything bakes in one dish so cleanup is incredibly fast
  • The filling is hearty enough to satisfy without needing a heavy side
02 -
  • Blanching the peppers first prevents them from getting crunchy or tough in the oven
  • Let the sautéed vegetables cool slightly before mixing them with the cheese so the cheese doesnt melt prematurely
03 -
  • If the peppers topple over, use a small ball of foil to prop them up in the dish
  • Leftovers reheat beautifully in the microwave for lunch the next day

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