Chicken Florentine Stuffed Peppers (Printable)

Tender peppers stuffed with chicken, spinach, and ricotta, baked until golden.

# What You'll Need:

01 - 2 cups cooked chicken breast, diced or shredded

02 - 4 large bell peppers, tops cut and seeded

03 - 2 cups fresh spinach, chopped

04 - 1 small onion, finely diced

05 - 2 cloves garlic, minced

06 - 1 cup ricotta cheese

07 - 3/4 cup shredded mozzarella cheese, divided

08 - 1/4 cup grated Parmesan cheese

09 - 2 tablespoons olive oil

10 - 1 teaspoon dried Italian herbs

11 - 1/2 cup marinara sauce

12 - Salt and black pepper, to taste

01 - Preheat oven to 375°F. Slice tops off bell peppers, remove seeds and membranes, and brush lightly with olive oil.

02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion for 2–3 minutes until soft, add garlic, and cook for 1 minute.

03 - Stir chopped spinach into the skillet and cook for 2 minutes until wilted. Remove from heat.

04 - In a large bowl, combine cooked chicken, spinach mixture, ricotta, 1/2 cup mozzarella, Parmesan, Italian herbs, salt, and pepper.

05 - Pack each bell pepper evenly with the chicken Florentine mixture and arrange upright in a baking dish.

06 - Spoon marinara sauce over peppers. Pour 1/4 cup water into the dish bottom, cover with foil, and bake for 25 minutes.

07 - Remove foil, sprinkle with remaining mozzarella, and bake for 10 minutes until cheese is golden and peppers are tender.

01 -

The filling is so rich and creamy that you forget you are eating a healthy serving of vegetables.
Everything bakes in one dish, leaving you with almost zero cleanup to dread later.

02 -

Pouring a little water into the baking dish before baking steams the peppers from the bottom.
Letting the peppers rest for five minutes out of the oven helps them set so they do not fall apart when sliced.

03 -

Part skim ricotta and mozzarella still melt perfectly without feeling too heavy.
Fresh basil on top adds a pop of color that mimics the Italian flavors inside.