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.
Ingredients
Scale
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
Instructions
- Thoroughly cleanse four bell peppers, slicing them lengthwise and meticulously removing all seeds and inner membranes to create perfect vessel containers.
- 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.
- Generously fill each bell pepper half with the seasoned chicken and spinach mixture, ensuring a compact and even distribution across the entire cavity.
- Arrange the stuffed bell pepper halves on a rimmed baking sheet, positioning them upright to prevent filling from spilling during cooking.
- Preheat the oven to 350°F (175°C) and position the rack in the center for consistent heat circulation.
- 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).
- Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the peppers, creating a delectable cheesy topping.
- 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.
- Remove from the oven and let the peppers rest for 3-5 minutes to allow the filling to set and cool slightly.
- 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