Chicken Florentine Stuffed Peppers (Printable)
Bell peppers packed with chicken, spinach, and three cheeses for a hearty Italian-inspired dinner.
# 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 and 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 grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese, divided
09 - 2 tablespoons cream cheese, softened
→ Pantry and Seasonings
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon dried Italian herbs (basil, oregano, thyme)
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon salt
→ Optional
14 - Pinch of red pepper flakes
# Steps:
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 the onion and sauté for 3 to 4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
04 - Add the chopped spinach to the skillet and sauté until wilted, about 2 minutes. Remove from heat and let the mixture cool slightly.
05 - In a large bowl, combine the cooked chicken, sautéed onion and garlic, wilted spinach, ricotta cheese, Parmesan cheese, 1/2 cup of the mozzarella cheese, cream cheese, Italian herbs, salt, black pepper, and red pepper flakes if using. Mix well until all ingredients are fully incorporated.
06 - Fill each blanched bell pepper evenly with the chicken Florentine mixture. Place the stuffed peppers upright in the prepared baking dish.
07 - Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the tops of each stuffed pepper.
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 the oven and let the peppers rest for 5 minutes before serving.
# Expert Advice:
01 -
- Its the kind of dish that looks like you spent all day on it, but the filling comes together in one bowl with zero fuss.
- Every pepper becomes its own little vessel of comfort, with the cheese pulling and the spinach sneaking in something green without anyone complaining.
02 -
- Do not skip blanching the peppers or you will be chewing through tough walls long after the filling is perfect.
- Let the spinach mixture cool before adding it to the cheeses, or the ricotta will turn grainy and the mozzarella will clump instead of blending.
03 -
- Choose peppers with flat bottoms so they stand upright without wobbling in the baking dish.
- Mix the filling with your hands rather than a spoon to feel when the consistency is even and no dry pockets of ricotta remain.