Chicken Florentine Stuffed Peppers (Printable Version)
Bell peppers stuffed with chicken, spinach, and three cheeses, baked until golden and bubbly.
# What You 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 spinach, chopped
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup ricotta cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese, divided use
09 - 2 tablespoons cream cheese, softened
→ Pantry and Seasonings
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon dried Italian herb blend (basil, oregano, thyme)
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon kosher salt
14 - Pinch of red pepper flakes (optional)
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold four bell peppers upright.
02 - Bring a large pot of salted water to a rolling boil. Add the prepared bell peppers and blanch for 3 minutes until slightly softened. Drain carefully and set aside to cool.
03 - Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add the chopped spinach to the skillet and sauté until completely wilted, approximately 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 and garlic, wilted spinach, ricotta cheese, Parmesan cheese, half of the mozzarella cheese, softened cream cheese, Italian herbs, salt, black pepper, and red pepper flakes if using. Mix thoroughly until all ingredients are evenly incorporated.
06 - Divide the chicken Florentine filling evenly among the four blanched bell peppers, packing it gently. Arrange the stuffed peppers upright in the prepared baking dish.
07 - Sprinkle the remaining mozzarella cheese evenly over the top of each stuffed pepper.
08 - Bake uncovered for 30 to 35 minutes until the peppers are fork-tender and the cheese is melted, golden, and bubbly on top.
09 - Remove from the oven and let the peppers rest for 5 minutes before serving to allow the filling to set.
# Expert Tips:
01 -
- The ricotta and cream cheese combo makes the filling impossibly creamy without needing a heavy sauce.
- Everything cooks in one baking dish so cleanup is almost nonexistent.
02 -
- Skip the blanching step and your peppers will still be crunchy after thirty five minutes in the oven, which nobody wants.
- Squeeze excess moisture from the spinach after wilting or the filling turns watery and pools at the bottom of the dish.
03 -
- Mix the filling a day ahead and refrigerate it since the flavors deepen overnight and the cheese firms up for easier stuffing.
- Use a mixture of red, yellow, and orange peppers because the different sweetness levels make each serving feel unique on the plate.