Chicken Florentine Stuffed Peppers (Printable)

Bell peppers stuffed with chicken, spinach, and three cheeses then baked until golden and bubbly for a comforting Italian-inspired meal.

# What You 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 Make It:

01 - Preheat the oven to 375°F.
02 - Cut the tops off the bell peppers and remove all seeds and membranes. Lightly brush the insides with olive oil and set aside.
03 - 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. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 2 minutes. Remove the skillet from heat.
05 - In a large mixing bowl, combine the cooked chicken, sautéed spinach mixture, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, dried Italian herbs, salt, and black pepper. Mix thoroughly until evenly incorporated.
06 - Divide the chicken Florentine filling evenly among the prepared bell peppers, packing each one generously.
07 - Arrange the stuffed peppers upright in a baking dish. Spoon marinara sauce over the top of each pepper, then sprinkle with the remaining mozzarella cheese. Pour approximately 1/4 cup of water into the bottom of the dish to prevent sticking.
08 - Cover the dish loosely with aluminum foil and bake for 25 minutes.
09 - Remove the foil and continue baking for 10 minutes until the cheese is golden and bubbly and the peppers are tender. Let rest for a few minutes before serving.

# Expert Suggestions:

01 -
  • It is one of those rare meals that tastes like you spent all day cooking but barely asks for an hour of your time.
  • The creamy ricotta filling stays moist inside the pepper, so every single bite is rich and satisfying without being heavy.
  • Leftovers reheat beautifully, which means lunch the next day is something you actually look forward to.
02 -
  • If you skip the water in the bottom of the baking dish, the pepper bases will scorch and stick every single time.
  • Overstuffing the peppers causes the filling to spill out and burn onto the dish, so resist the urge to pile them too high.
03 -
  • Parboiling the peppers for 3 minutes before stuffing shaves about 10 minutes off the baking time and guarantees tender results.
  • Drain the ricotta in a fine mesh strainer for 15 minutes before mixing so your filling does not turn watery.

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