Chicken Florentine Stuffed Peppers (Print Version)

Bell peppers stuffed with chicken, spinach and three cheeses, baked until golden and bubbly for a satisfying weeknight 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 Steps:

01 - Preheat the oven to 375°F. Lightly brush the bell peppers with olive oil and set aside.
02 - Cut the tops off the bell peppers and remove all seeds and membranes. Set aside.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until softened. Add garlic and cook for an additional minute until fragrant.
04 - Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
05 - In a large mixing bowl, combine cooked chicken, spinach mixture, ricotta, 1/2 cup mozzarella, Parmesan, Italian herbs, salt, and pepper. Mix until evenly incorporated.
06 - Stuff each bell pepper evenly with the chicken Florentine mixture, pressing gently to fill completely.
07 - Arrange stuffed peppers upright in a baking dish. Spoon marinara sauce over each pepper and sprinkle with remaining mozzarella cheese.
08 - Pour about 1/4 cup water into the bottom of the baking dish to prevent sticking and help steam the peppers.
09 - Cover loosely with aluminum foil and bake for 25 minutes.
10 - Remove the foil and bake for another 10 minutes until the cheese is golden and peppers are tender. Let cool slightly before serving.

# Expert Tips:

01 -
  • The ricotta and mozzarella create this impossibly creamy interior that makes every bite feel indulgent without being heavy.
  • They are naturally gluten free and low carb, so you can serve them to almost anyone without a second thought.
  • Leftovers reheat beautifully the next day, which means lunch is already handled before you even wake up.
02 -
  • That quarter cup of water in the bottom of the baking dish is not optional because it creates the steam that cooks the peppers evenly and prevents sticking.
  • Covering with foil for the first half of baking traps moisture so the peppers soften without drying out the filling.
  • Overstuffing the peppers will cause the filling to spill over and burn on the dish, so stop when it is level with the top.
03 -
  • Taste the filling before you stuff the peppers because once they are baked there is no going back to adjust the seasoning.
  • Let the peppers rest five minutes after baking so the cheese sets slightly and they hold their shape when you cut into them.

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