Chicken Florentine Stuffed Peppers (Printer-Friendly)

Bell peppers packed with chicken, spinach, and three cheeses, baked until bubbly and golden on top.

# 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
14 - Pinch of red pepper flakes (optional)

# How to Make It:

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 mixing 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 thoroughly until all ingredients are evenly 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 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 -
  • The ricotta and cream cheese make the filling impossibly creamy without needing a heavy sauce.
  • It looks like you spent all day cooking but the hands on work is under thirty minutes.
  • Leftovers reheat beautifully and taste even better the next day for lunch.
  • It is naturally low carb and gluten free so almost everyone at the table can enjoy it.
02 -
  • Skip the blanching step and your peppers will be firm and slightly tough even after thirty five minutes in the oven.
  • Overstuffing seems generous but the filling expands slightly during baking and can overflow onto the dish.
  • Cold cream cheese will leave lumps in the filling so set it out while you prep everything else.
03 -
  • Use a melon baller to remove seeds and ribs from inside the peppers quickly and cleanly without tearing the walls.
  • Mix the filling with your hands rather than a spoon to feel for any uneven pockets of cream cheese that need breaking up.

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