Spinach Artichoke Chicken Stuffed Peppers

If you’re looking for a healthy yet indulgent dish that’s packed with flavor, spinach artichoke chicken stuffed peppers are the perfect choice. This recipe combines all the creamy goodness of spinach artichoke dip with the hearty, protein-packed goodness of shredded chicken, all nestled inside sweet bell peppers. It’s a filling, nutritious, and satisfying meal that’s easy to prepare and sure to be a crowd-pleaser.

These stuffed peppers offer the best of both worlds: they’re wholesome, thanks to the lean chicken and veggies, and indulgent, thanks to the creamy cheese mixture that binds everything together. The spinach and artichokes lend a fresh, savory flavor, while the melty mozzarella and Parmesan add richness to the filling. With the slight sweetness of the bell peppers and the savory flavors inside, this dish is a standout in both taste and presentation. It’s great for family dinners, meal prep, or a quick weeknight meal.

Why You’ll Love This Recipe

1. Packed with Flavor

This recipe is loaded with savory goodness from the spinach, artichokes, and cheesy filling. The combination of garlic, Parmesan, and mozzarella creates a creamy, flavorful filling that pairs perfectly with the sweet bell peppers.

2. Healthy Yet Satisfying

Using lean chicken and fresh veggies makes this meal a healthier option, while still being hearty and satisfying. It’s a great way to enjoy a nutritious dinner without sacrificing flavor.

3. Easy to Make

With just a few simple ingredients and minimal prep, these stuffed peppers are quick to assemble and cook. This makes them a perfect weeknight meal when you need something delicious without spending hours in the kitchen.

4. Customizable

You can adjust the filling to your liking by adding extra ingredients such as mushrooms, sun-dried tomatoes, or even a little bit of heat with crushed red pepper flakes.

5. Perfect for Meal Prep

This dish stores well in the fridge and can be made ahead of time for an easy lunch or dinner throughout the week. The stuffed peppers reheat beautifully and retain their flavor.

Ingredients

• Large bell peppers (red, yellow, or green)
• Cooked chicken breast, shredded
• Cooked spinach (fresh or frozen, squeezed to remove excess water)
• Canned artichoke hearts, drained and chopped
• Cream cheese, softened
• Grated Parmesan cheese
• Shredded mozzarella cheese
• Garlic, minced
• Olive oil
• Salt and pepper
• Dried oregano
• Fresh parsley or basil for garnish (optional)

Variations

• Add Mushrooms: For extra flavor and texture, sauté some mushrooms and add them to the filling mixture.
• Spicy Version: Add some crushed red pepper flakes or a diced jalapeño to the filling for a spicy kick.
• Substitute Chicken: If you prefer, you can use ground turkey or beef, or even swap the chicken for cooked shrimp for a different flavor profile.
• Low-Carb Option: For a low-carb version, skip the bell peppers and serve the spinach artichoke chicken mixture in a casserole dish, baked with a layer of cheese on top.
• Vegan Version: Swap the cream cheese for a vegan alternative and use plant-based cheese to make this dish suitable for vegans.

How to Make the Recipe

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place the peppers cut-side up in a baking dish.

Step 2: Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Add the cooked spinach and chopped artichoke hearts, stirring to combine. Cook for 2-3 minutes until heated through.

Step 3: Mix the Cheeses and Chicken

Remove the skillet from the heat and stir in the softened cream cheese, Parmesan cheese, and shredded mozzarella. Mix until the cheese has melted and everything is well combined. Then add the shredded chicken, salt, pepper, and oregano, stirring until fully incorporated.

Step 4: Stuff the Peppers

Spoon the spinach artichoke chicken mixture into the prepared bell pepper halves, pressing down gently to ensure the filling stays packed in.

Step 5: Bake the Peppers

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender. Remove the foil, sprinkle a little extra mozzarella on top of the stuffed peppers, and return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Once the peppers are done, remove from the oven and let them cool for a few minutes. Garnish with fresh parsley or basil if desired, then serve immediately.

Tips for Making the Recipe

• Prevent Mushy Peppers: If you prefer your peppers to have a bit of bite, you can pre-bake the peppers for 10 minutes before stuffing them. This will soften them slightly but prevent them from becoming too soft during baking.
• Use Leftover Chicken: This is a great recipe to use up leftover rotisserie chicken or any other cooked chicken you have on hand.
• Make Ahead: You can assemble the stuffed peppers ahead of time and store them in the fridge for up to 24 hours before baking. Just pop them in the oven when you’re ready to eat.
• Cheese Variations: Experiment with different types of cheese, like goat cheese or feta, to add a different flavor to the stuffing.

How to Serve

These stuffed peppers are delicious on their own, but they also pair well with a light salad or a side of roasted vegetables. For an extra touch, serve them with a drizzle of balsamic glaze or a dollop of sour cream. If you’re in the mood for more comfort, serve them alongside some rice or quinoa.

Make Ahead and Storage

Storing Leftovers

Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or in the oven at 350°F (175°C) for about 10 minutes until heated through.

Freezing

You can freeze stuffed peppers before or after baking. To freeze before baking, prepare the peppers and filling, then wrap each stuffed pepper individually in plastic wrap and place in a freezer-safe container or bag. When ready to cook, bake them directly from frozen, adding extra time to the cooking process. If freezing after baking, allow them to cool completely before wrapping and storing in the freezer for up to 3 months.

Reheating

Reheat in the microwave for 2-3 minutes per pepper, or bake in the oven at 350°F (175°C) for about 10 minutes until hot and bubbly.

FAQs

1. Can I use a different type of pepper?

Yes, feel free to use any color of bell pepper or even poblano peppers for a bit of spice. You can also try mini bell peppers for smaller, bite-sized servings.

2. Can I make these stuffed peppers vegetarian?

Yes, you can leave out the chicken and make a vegetarian version using extra spinach and artichokes, or add in other veggies like zucchini or mushrooms.

3. Can I use frozen spinach for this recipe?

Yes, frozen spinach works perfectly for this recipe. Just be sure to squeeze out all the excess water before adding it to the filling.

4. Can I make the filling ahead of time?

Yes, you can prepare the spinach artichoke chicken mixture ahead of time and store it in the fridge for up to 2 days. Stuff the peppers and bake when you’re ready to eat.

5. How can I make the peppers spicier?

Add crushed red pepper flakes or chopped jalapeños to the filling for a spicy kick. You can also top the peppers with a drizzle of hot sauce before serving.

6. Can I make this recipe dairy-free?

To make the recipe dairy-free, use dairy-free cream cheese and vegan mozzarella cheese in place of the regular cheeses.

7. Can I bake the peppers without covering them with foil?

Yes, you can bake the peppers uncovered, but covering them with foil helps to retain moisture and ensures the peppers cook through. You can uncover them during the last few minutes of baking to brown the cheese on top.

8. Can I use a different type of cheese for the filling?

Yes, feel free to experiment with other cheeses like goat cheese, feta, or cheddar to add a unique flavor to your stuffed peppers.

9. Can I prepare this recipe in a slow cooker?

Yes, you can cook the stuffed peppers in a slow cooker. Prepare the peppers and filling as instructed, then place them in the slow cooker on low for 4-5 hours until the peppers are tender and the filling is heated through.

10. How do I know when the peppers are done cooking?

The peppers are done when they are tender and the filling is hot and bubbly. A fork should easily pierce the peppers when they’re cooked through.

Conclusion

Spinach artichoke chicken stuffed peppers are a delicious and healthy meal that brings together savory chicken, creamy cheese, and fresh vegetables in a simple, yet flavorful dish. With its customizable filling and satisfying flavors, this recipe is perfect for a quick dinner, meal prep, or serving guests. Whether you stick to the classic ingredients or experiment with your own twists, these stuffed peppers are sure to become a family favorite!

Related Posts:

• Creamy Garlic Chicken with Spinach: A Rich and Flavorful Meal
• Healthy Garlic Lemon Chicken Pasta
• Chicken Meatloaf Recipe

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