The Juiciest Cheesy Spinach And Chicken Stuffed Bell Peppers Recipe

Cheesy spinach and chicken stuffed bell peppers craft ordinary ingredients into a culinary masterpiece that bursts with flavor and nutrition.

These vibrant vessels capture the essence of comfort food with a healthy twist.

Wholesome ingredients combine to create a satisfying meal that appeals to both nutrition-conscious individuals and flavor enthusiasts.

Lean protein meets verdant greens in a delightful harmony that promises to tantalize your taste buds.

The colorful bell peppers serve as edible containers, holding a rich and creamy filling that melts in your mouth.

Each bite promises a perfect balance of textures and robust seasonings that elevate this dish beyond simple weeknight fare.

Bold flavors and nutritional power merge in a recipe that will become a household favorite.

Cheesy Spinach and Chicken Stuffed Bell Peppers That Deliver

• Savor Nutritious Deliciousness: This recipe packs a powerful punch of protein from chicken and nutrients from spinach, making it a wholesome meal that satisfies both taste buds and health goals.
• Enjoy Effortless Preparation: With simple steps and minimal ingredients, these stuffed bell peppers come together quickly, perfect for busy weeknight dinners or quick meal prep.
• Dive into Cheesy Comfort: The combination of cheddar and Monterey Jack cheese creates a gooey, melty topping that transforms ordinary bell peppers into a decadent, crowd-pleasing dish that feels like a warm hug on a plate.

Ingredients for Cheesy Spinach and Chicken Stuffed Peppers

• Chicken: Lean protein that provides the hearty base for the stuffed peppers, best when using boneless skinless chicken breast for even cooking.
• Spinach: Nutrient-dense green that adds color, texture, and valuable vitamins to the filling.

• Cheddar Cheese, Monterey Jack Cheese: Creamy cheeses that create a rich, melty topping and add depth of flavor to the dish.
• Sage: Aromatic herb with a warm, earthy flavor that complements the chicken perfectly.
• Salt, Black Pepper: Essential seasonings that enhance the overall taste of the filling.

• Bell Peppers: Colorful and sweet vegetable that serves as an edible vessel for the stuffing, providing a nutritious and visually appealing base for the recipe.

How to Fill and Bake Stuffed Bell Peppers

Step 1: Preheat the Oven

Set your oven to 350°F (175°C) to get ready for delicious stuffed peppers.

Step 2: Prepare Bell Peppers

Carefully wash bell peppers and slice them in half. Remove all seeds and inner membranes, creating perfect little boats for your filling.

Step 3: Create Flavorful Filling

• Diced chicken
• Fresh spinach
• 1 cheddar cheese
• Chopped sage
• Salt
• Black pepper

Blend all ingredients until well mixed.

Step 4: Stuff the Peppers

Generously fill each pepper half with the chicken and spinach mixture. Arrange stuffed peppers on a baking sheet.

Step 5: First Baking Round

Place the baking sheet in the preheated oven and bake for 45 minutes. Ensure chicken is fully cooked through.

Step 6: Add Cheese Topping

Sprinkle remaining cheddar and Monterey Jack cheese over the peppers. Return to oven for an additional 10 minutes until cheese becomes beautifully melted and bubbly.

Step 7: Serve and Enjoy

Remove from oven and serve these cheesy, savory peppers warm. Perfect for a cozy dinner that everyone will love!

Tips for Juicy and Cheesy Stuffed Peppers

• Choose Fresh Peppers: Select firm, vibrant bell peppers without blemishes to ensure the best flavor and texture for stuffing.
• Prevent Soggy Bottom: Pat chicken and spinach dry before mixing to reduce excess moisture that can make pepper bases soggy.
• Customize Cheese Blend: Experiment with different cheese combinations like mozzarella or parmesan to add depth and unique flavor profiles.
• Check Internal Temperature: Use a meat thermometer to confirm chicken reaches 165°F for safe and perfectly cooked protein.
• Make Ahead Friendly: Prepare stuffed peppers in advance and refrigerate, then bake when ready to enjoy a convenient meal with minimal last-minute preparation.

Store Stuffed Bell Peppers Without Losing Flavor

• Refrigerate: Store leftover stuffed peppers in an airtight container within 2 hours of cooking. Consume within 3-4 days for best quality and safety.
• Freezing: Wrap individual peppers tightly in plastic wrap, then place in a freezer-safe container. Frozen stuffed peppers maintain great taste for up to 2 months.
• Reheating: Warm refrigerated peppers in a preheated 350°F oven for 15-20 minutes. For frozen peppers, thaw overnight in the refrigerator before reheating. Ensure internal temperature reaches 165°F to guarantee food safety and maintain delicious cheesy goodness.

Pair These Bell Peppers with These Sides

• Pair with Crisp White Wine: A chilled sauvignon blanc or pinot grigio cuts through the richness of the cheesy stuffed peppers, refreshing your palate with its bright, zesty notes.
• Complement with Fresh Garden Salad: A light, tangy mixed green salad with a lemon vinaigrette balances the hearty, warm stuffed peppers, adding a crisp texture and refreshing contrast.
• Match with Robust Red Sangria: A fruity sangria with hints of orange and apple provides a sweet and slightly acidic counterpoint to the savory, cheesy chicken-filled peppers, enhancing the overall dining experience.
• Serve with Crusty Garlic Bread: Toasted, buttery garlic bread helps soak up the melted cheese and provides a delightful crunchy side that complements the soft, cheesy stuffed peppers.

Bell Pepper Variants You’ll Want to Try

• Mediterranean Medley: Replace sage with oregano and add crumbled feta cheese. Incorporate diced sun-dried tomatoes and kalamata olives for a Greek-inspired flavor profile.
• Spicy Southwestern Stuffers: Swap cheddar with pepper jack cheese and mix in diced jalapeños, black beans, and corn. Sprinkle taco seasoning into the chicken mixture for extra kick.
• Low-Carb Veggie Power: Substitute chicken with ground turkey or plant-based protein crumbles. Add zucchini, cauliflower rice, and use less cheese to create a lighter, nutrient-dense version.
• Creamy Italian Edition: Blend cream cheese into the filling and top with mozzarella. Include chopped fresh basil and a touch of garlic powder for an authentic Italian taste experience.

Cheesy Spinach And Chicken Stuffed Bell Peppers Recipe

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4.8 from 13 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Cheesy Spinach and Chicken Stuffed Bell Peppers deliver Mediterranean comfort with a nutritious twist. Color-packed peppers cradle tender chicken, creamy cheese, and nutrient-rich spinach, creating a satisfying meal you’ll crave time and again.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups cooked chicken, shredded
• 1 pound ground chicken

Cheese and Dairy:

• 1 cup shredded cheddar cheese (about 4 ounces / 113 grams)
• 1 cup shredded Monterey Jack cheese (about 4 ounces / 113 grams)
• ½ cup cream cheese
• ¼ cup sour cream

Vegetables and Seasonings:

• 4 large bell peppers
• 2 cups fresh spinach, chopped
• ½ cup diced onions
• 2 tablespoons minced garlic
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

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Instructions

1. Thoroughly cleanse four bell peppers, slicing them lengthwise and meticulously removing all seeds and inner membranes to create perfect vessel containers.
2. In a spacious mixing bowl, combine diced chicken breast, finely chopped fresh spinach leaves, 1 shredded cheddar cheese, minced sage leaves, kosher salt, and freshly ground black pepper, blending ingredients until uniformly distributed.
3. Generously fill each bell pepper half with the seasoned chicken and spinach mixture, ensuring a compact and even distribution across the entire cavity.
4. Arrange the stuffed bell pepper halves on a rimmed baking sheet, positioning them upright to prevent filling from spilling during cooking.
5. Preheat the oven to 350°F (175°C) and position the rack in the center for consistent heat circulation.
6. Roast the stuffed peppers for approximately 45 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
7. Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the peppers, creating a delectable cheesy topping.
8. Return the peppers to the oven and bake for an additional 10 minutes, allowing the cheese to melt completely and develop a golden, bubbling surface.
9. Remove from the oven and let the peppers rest for 3-5 minutes to allow the filling to set and cool slightly.
10. Serve immediately while hot, presenting these vibrant, cheese-laden stuffed bell peppers as a hearty and nutritious main course.

Notes

• Prep bell peppers carefully by removing all seeds and membranes to create perfect stuffing vessels.
• Choose fresh, vibrant bell peppers with firm walls that can hold the hearty chicken and spinach mixture.
• Low and slow baking ensures tender chicken and perfectly roasted peppers without drying out the ingredients.
• Use a mix of cheddar and Monterey Jack for a rich, creamy cheese layer that adds depth and complexity to the dish.
• Add sage for an earthy, aromatic flavor that complements the chicken and elevates the overall taste profile.
• Check internal chicken temperature reaches 165°F to guarantee safe and fully cooked protein.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 540 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 95 mg