Chicken Florentine Stuffed Peppers (Printable)
Golden baked peppers filled with chicken, spinach, and creamy cheeses.
# What You'll Need:
→ Meats & Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 4 large bell peppers
03 - 2 cups fresh spinach, chopped
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup ricotta cheese
07 - 3/4 cup shredded mozzarella cheese, divided
08 - 1/4 cup grated Parmesan cheese
→ Pantry & Seasonings
09 - 2 tablespoons olive oil, divided
10 - 1 teaspoon dried Italian herbs
11 - Salt and black pepper, to taste
→ Toppings
12 - 1/2 cup marinara sauce
# How to Make It:
01 - Preheat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Brush the peppers lightly with olive oil and set them aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the diced onion for 2–3 minutes until soft, then add the minced garlic and cook for an additional minute until fragrant.
03 - Add the chopped spinach to the skillet and cook for about 2 minutes until wilted. Remove the skillet from the heat.
04 - In a large bowl, combine the cooked chicken, spinach mixture, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, Italian herbs, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
05 - Fill each prepared bell pepper evenly with the chicken and cheese mixture.
06 - Arrange the stuffed peppers upright in a baking dish. Spoon marinara sauce over the top of each pepper and sprinkle with the remaining mozzarella cheese. Pour 1/4 cup of water into the bottom of the dish to create steam and prevent sticking.
07 - Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is golden and the peppers are tender.
08 - Allow the stuffed peppers to cool for a few minutes before serving.
# Expert Advice:
01 -
- It transforms leftover chicken into a meal that feels elegant enough for company.
- The combination of ricotta and melted mozzarella creates an incredibly velvety texture.
02 -
- Adding a small amount of water to the bottom of the baking dish is a game changer for keeping the peppers tender.
- Letting the peppers cool for just a few minutes after baking helps the filling set so it does not slide out when you cut them.
03 -
- Roast the empty peppers for 10 minutes before stuffing them if you prefer a softer texture.
- Double the recipe and freeze the stuffed peppers raw for a ready to bake dinner later.