Chicken Florentine Stuffed Peppers (Printable)
Tender peppers filled with a savory mix of chicken, spinach, and melted cheeses.
# Ingredient List:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 4 large bell peppers, 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
12 - 1/4 tsp ground black pepper
13 - 1/2 tsp salt
14 - Pinch of red pepper flakes
# How to Make:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold peppers upright.
02 - Boil a large pot of salted water. Add peppers and blanch for 3 minutes. Drain and let cool.
03 - Heat olive oil in a skillet over medium heat. Sauté onion for 3-4 minutes until softened. Add garlic and cook for 30 seconds.
04 - Add spinach to the skillet and sauté until wilted, about 2 minutes. Remove from heat and let cool slightly.
05 - Combine chicken, sautéed vegetables, ricotta, Parmesan, 1/2 cup mozzarella, cream cheese, Italian herbs, salt, pepper, and red pepper flakes in a bowl.
06 - Fill the peppers evenly with the mixture. Place upright in the prepared baking dish.
07 - Sprinkle remaining mozzarella cheese over the tops.
08 - Bake for 30-35 minutes until peppers are tender and cheese is golden and bubbly.
09 - Let cool for 5 minutes before serving.
# Helpful Tips:
01 -
- The filling is so creamy and rich you forget it is packed with protein and greens.
- It smells absolutely incredible while baking, filling the whole house with Italian herbs.
02 -
- Make sure to let the sautéed vegetables cool slightly before mixing them with the cheese so the cheese does not melt prematurely.
- If your peppers wobble in the dish, you can cut a tiny slice off the bottom to flatten them without making a hole.
03 -
- If you have extra filling, bake it in a small ramestone alongside the peppers for a chefs snack.
- Roasting the peppers for 10 minutes before stuffing them adds a nice charred flavor.