Chicken Florentine Stuffed Peppers (Printable)
Bell peppers stuffed with chicken, spinach, and three cheeses, baked until golden and bubbly.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 4 large bell peppers (any color), tops cut off and seeded
03 - 2 cups fresh baby spinach, chopped
04 - 1 small yellow onion, finely diced (about 1/2 cup)
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup whole-milk ricotta cheese
07 - 1/2 cup freshly grated Parmesan cheese
08 - 1 cup shredded low-moisture mozzarella cheese, divided
09 - 2 tablespoons cream cheese, softened to room temperature
→ Pantry and Seasonings
10 - 2 tablespoons extra-virgin olive oil
11 - 1/2 teaspoon dried Italian herb blend (basil, oregano, thyme)
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon kosher salt
14 - Pinch of red pepper flakes (optional)
# How To Make:
01 - Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil or cooking spray, ensuring it is large enough to hold the peppers upright.
02 - Bring a large pot of generously salted water to a rolling boil. Submerge the prepared bell peppers and blanch for 3 minutes until slightly softened. Carefully drain and set aside to cool.
03 - Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent and softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add the chopped spinach to the skillet and sauté, stirring frequently, until completely wilted, about 2 minutes. Remove the skillet from heat and allow the mixture to cool slightly.
05 - In a large mixing bowl, combine the shredded chicken, sautéed onion-garlic-spinach mixture, ricotta cheese, Parmesan cheese, 1/2 cup of the mozzarella cheese, cream cheese, Italian herb blend, kosher salt, black pepper, and red pepper flakes if using. Mix thoroughly until all ingredients are evenly incorporated.
06 - Spoon the chicken Florentine filling evenly into each blanched bell pepper, packing gently. Arrange the stuffed peppers upright in the prepared baking dish.
07 - Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the tops of each stuffed pepper.
08 - Bake on the center rack for 30 to 35 minutes, or until the peppers are fork-tender and the cheese topping is golden and bubbly.
09 - Remove from the oven and allow the stuffed peppers to rest for 5 minutes before serving. This helps the filling set and makes for easier plating.
# Expert Tips:
01 -
- The filling is so good you will catch yourself eating it straight from the bowl before it ever sees a pepper.
- It looks impressive enough for company but comes together with the ease of a weeknight dinner.
02 -
- Do not skip blanching the peppers or they will still be crunchy when the filling is already overcooked.
- Let the sauteed mixture cool a few minutes before mixing with the cheeses or the ricotta will break and turn grainy.
03 -
- Use a melon baller to remove the seeds and ribs from inside the peppers because it is faster and less wasteful than a knife.
- Mix the filling with your hands rather than a spoon because you can feel for pockets of cream cheese that have not been incorporated yet.