Chicken Florentine Stuffed Peppers (Print Version)
Bell peppers loaded 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 seeds removed
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
→ Optional
14 - Pinch of red pepper flakes
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold four peppers upright.
02 - Bring a large pot of salted water to a boil. Add the prepared bell peppers and blanch for 3 minutes. Drain thoroughly and set aside to cool.
03 - Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add the chopped spinach to the skillet and sauté until wilted, approximately 2 minutes. Remove from heat and let the mixture cool slightly.
05 - In a large mixing bowl, combine the cooked chicken, sautéed onion, garlic, and spinach mixture with the ricotta cheese, Parmesan cheese, half of the mozzarella cheese, cream cheese, Italian herbs, salt, black pepper, and red pepper flakes if using. Mix thoroughly until all ingredients are evenly incorporated.
06 - Fill each blanched bell pepper evenly with the chicken Florentine mixture, packing 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 for 30 to 35 minutes, or until the peppers are tender and the cheese topping is melted, golden, and bubbly.
09 - Remove from the oven and allow the peppers to rest for 5 minutes before serving.
# Expert Advice:
01 -
- The creamy ricotta and spinach filling tastes like something from a restaurant but comes together in your own kitchen with barely any fuss.
- These peppers reheat beautifully the next day, making them perfect for leftovers that actually taste better.
02 -
- Do not skip blanching the peppers or you will end up with tough, wrinkled shells that fight back when you try to cut them.
- Let the spinach mixture cool before adding it to the cheeses or the ricotta will turn grainy and separate on you.
03 -
- Use a melon baller to core the peppers quickly and cleanly without tearing the flesh near the bottom.
- Mix the filling a day ahead and refrigerate it overnight because cold filling is much easier to pack into the peppers neatly.