Chicken Florentine Stuffed Peppers (Printable View)
Bell peppers stuffed with chicken, spinach, ricotta and mozzarella, baked until bubbly and golden.
# 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 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 salt
14 - Pinch of red pepper flakes (optional)
# How-To Steps:
01 - Preheat the oven to 375°F. Lightly grease a baking dish large enough to hold 4 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 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 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 and garlic, wilted spinach, ricotta cheese, Parmesan cheese, half of the mozzarella cheese, softened cream cheese, dried 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 4 blanched bell peppers, packing the mixture gently. Arrange the stuffed peppers upright in the prepared baking dish.
07 - Sprinkle the remaining mozzarella cheese over the top of each stuffed pepper. Bake on the center rack for 30 to 35 minutes, until the peppers are fork-tender and the cheese is golden and bubbling.
08 - Remove the baking dish 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 Advice:
01 -
- The combination of ricotta and cream cheese creates a filling so velvety you will want to eat it straight from the bowl before it ever sees a pepper.
- These reheat beautifully the next day, making them perfect for meal prep or a lunch that actually makes you look forward to noon.
02 -
- Do not skip blanching the peppers or they will still be crunchy and tough after baking while the filling overcooks waiting for them to soften.
- Let the spinach mixture cool before combining it with the cheeses or the ricotta will turn grainy and the mozzarella will clump unevenly.
03 -
- Use a small ice cream scoop to fill the peppers evenly and cleanly without making a mess of the edges.
- Shred your own mozzarella from a block instead of buying pre shredded since the anti caking additives on bagged cheese prevent it from melting into a smooth, glossy cap.