Chicken Florentine Stuffed Peppers (Printable)
Tender peppers stuffed with chicken, spinach, and cheeses.
# What You'll Need:
→ Meats & Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 4 large bell peppers, 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
# How to Make It:
01 - Preheat the oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides 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 softened. Add the minced garlic and cook for an additional minute until fragrant.
03 - Add the chopped spinach to the skillet. Cook for approximately 2 minutes, stirring frequently, until the spinach is fully wilted. Remove the skillet from the heat.
04 - In a large mixing bowl, combine the cooked chicken, wilted spinach mixture, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, dried Italian herbs, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
05 - Fill each prepared bell pepper evenly with the chicken and cheese mixture. Pack the filling gently into the cavities.
06 - Stand the stuffed peppers upright in a baking dish. Spoon marinara sauce over the top of each pepper and sprinkle with the remaining 1/4 cup of mozzarella cheese. Pour about 1/4 cup of water into the bottom of the dish to help steam the peppers.
07 - Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 25 minutes.
08 - Remove the foil and return the dish to the oven. Bake for another 10 minutes, or until the cheese is golden and bubbly and the peppers are tender.
09 - Remove the peppers from the oven and allow them to cool slightly for a few minutes before serving.
# Expert Suggestions:
01 -
- You get that melty, cheesy goodness of a lasagna without spending hours at the stove.
- The tender peppers add a sweetness that balances perfectly with the savory chicken and spinach.
02 -
- Adding a quarter cup of water to the baking dish prevents the peppers from drying out while they bake.
- Removing the foil for the last ten minutes is essential to get that irresistible bubbly cheese crust.
03 -
- If the peppers wobble, slice a tiny sliver off the bottom to make them sit flat.
- Drain the ricotta cheese in a sieve for ten minutes if it looks especially watery.