Chicken Florentine Stuffed Peppers (Printable View)

Bell peppers stuffed with chicken, spinach, and three cheeses, baked until golden and bubbly.

# What You Need:

→ Meats & Proteins

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 4 large bell peppers (any color), tops cut 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 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, for topping

# How-To Steps:

01 - Preheat the oven to 375°F. Prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Lightly brush the insides with olive oil and set aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 1 additional minute until fragrant.
03 - Add the chopped spinach to the skillet and cook, stirring occasionally, for about 2 minutes until fully wilted. Remove the skillet from heat and let the mixture cool slightly.
04 - In a large mixing bowl, combine the cooked chicken, spinach mixture, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, dried Italian herbs, salt, and black pepper. Stir until evenly incorporated.
05 - Divide the chicken Florentine filling evenly among the prepared bell peppers, packing the mixture gently into each one.
06 - Arrange the stuffed peppers upright in a baking dish. Spoon approximately 2 tablespoons of marinara sauce over each pepper, then sprinkle the remaining 1/4 cup mozzarella cheese on top. Pour 1/4 cup of water into the bottom of the dish to prevent sticking.
07 - Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 10 more minutes until the cheese is golden and the peppers are tender.
08 - Remove from the oven and let the peppers rest for 5 minutes before serving. Pair with a simple arugula salad or crusty garlic bread if desired.

# Expert Advice:

01 -
  • The ricotta cheese binds everything together so every single bite feels indulgent without being heavy.
  • You can prep the filling a day ahead which makes this perfect for busy weeknights when you still want something special.
02 -
  • Do not skip the water in the bottom of the baking dish because it creates steam that cooks the peppers evenly and prevents the bottoms from scorching.
  • Let the spinach mixture cool a few minutes before adding it to the ricotta or the heat will make the cheese grainy instead of smooth.
03 -
  • Cover the tops of the peppers loosely with foil rather than stretching it tight so the cheese does not stick to the foil when you peel it back.
  • The filling should taste boldly seasoned before you stuff the peppers because the pepper walls will mellow everything once baked.

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