Chicken Florentine Stuffed Peppers (Printable)
Tender peppers filled with a creamy mix of chicken, spinach, and mozzarella.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 4 large bell peppers, tops cut, 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 (optional)
# How to Cook:
01 - Preheat the oven to 375°F and 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 onion and sauté for 3-4 minutes until softened. Add garlic and cook for another 30 seconds.
04 - Add spinach to the skillet and sauté until wilted, about 2 minutes. Remove from heat and let cool slightly.
05 - In a large bowl, combine cooked chicken, sautéed vegetables, ricotta cheese, Parmesan, 1/2 cup mozzarella cheese, cream cheese, Italian herbs, salt, pepper, and red pepper flakes. Mix well until fully incorporated.
06 - Stuff the chicken Florentine mixture evenly into each bell pepper. Place peppers upright in the prepared baking dish.
07 - Sprinkle the remaining mozzarella cheese over the tops of the stuffed peppers.
08 - Bake for 30-35 minutes, or until the peppers are tender and the cheese on top is golden and bubbly.
09 - Remove from oven and let cool for 5 minutes before serving.
# Expert Advice:
01 -
- It balances rich, creamy cheese with hearty chicken for a meal that feels indulgent but is actually quite light.
- The filling is so versatile that you can easily swap in whatever vegetables or meats you have on hand.
02 -
- Make sure to let the spinach mixture cool slightly before mixing it with the cheese, otherwise the cheese might melt prematurely.
- Don't skip blanching the peppers, or they will stay crunchy and take much longer to roast in the oven.
03 -
- If your peppers are wobbly, slice a tiny sliver off the bottom to make a flat base without cutting into the cavity.
- Use a small ice cream scoop to fill the peppers evenly and without making a mess.