Chicken Florentine Stuffed Peppers (Printable version)
Tender peppers stuffed with chicken, spinach, and melted cheeses.
# What you'll need:
→ Meats & Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 4 large bell peppers, any color
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
# Directions:
01 - Preheat oven to 375°F. Slice tops off bell peppers and remove seeds and membranes. Brush lightly with olive oil and set aside.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 2–3 minutes until softened. Add garlic and cook for 1 minute.
03 - Stir chopped spinach into the skillet and cook until wilted, about 2 minutes. Remove from heat.
04 - In a large bowl, combine cooked chicken, spinach mixture, ricotta, 1/2 cup mozzarella, Parmesan, Italian herbs, salt, and pepper. Mix thoroughly.
05 - Fill each bell pepper evenly with the chicken Florentine mixture and arrange upright in a baking dish.
06 - Spoon marinara sauce over each stuffed pepper and sprinkle with the remaining mozzarella cheese. Pour water into the bottom of the dish.
07 - Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is golden and peppers are tender.
# Expert Tips:
01 -
- The combination of ricotta and spinach melts into the savory chicken creating a filling that tastes like it came from an Italian restaurant.
- Everything cooks in one vessel making cleanup incredibly simple after you eat.
02 -
- Adding water to the bottom of the baking dish is the secret to keeping the peppers tender without drying them out.
- Letting the peppers cool for a few minutes after baking helps them set so they are easier to serve.
03 -
- If the peppers wobble use aluminum foil to cradle them in the baking dish.
- Use part skim ricotta to reduce the fat content without sacrificing flavor.