Description
These flavorful stuffed peppers are loaded with a creamy, savory filling of chicken, spinach, artichokes, and melted cheese. A healthy and satisfying dish that’s perfect for a light dinner or as a crowd-pleasing appetizer.
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 lb (450g) cooked chicken breast, shredded (about 2 cups)
- 1 cup cooked spinach (frozen or fresh, squeezed to remove excess water)
- 1 can (14 oz) artichoke hearts, drained and chopped
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese (plus more for topping)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- ½ tsp dried oregano
- Fresh parsley or basil for garnish (optional)
Instructions
- Prepare the bell peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
- Cook the filling: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the cooked spinach and chopped artichokes to the skillet and cook for another 2-3 minutes, stirring to combine.
- Mix the filling: Remove from heat and add the shredded chicken, softened cream cheese, grated Parmesan, and shredded mozzarella (reserve some mozzarella for topping). Stir in the dried oregano, salt, and pepper until well combined and creamy.
- Stuff the peppers: Spoon the filling into each bell pepper, packing it tightly. Top with additional shredded mozzarella cheese.
- Bake: Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly, and the peppers are tender.
- Serve: Garnish with fresh parsley or basil, if desired. Serve hot and enjoy!
Notes
- For extra flavor, you can add a squeeze of lemon juice to the filling or top the peppers with a drizzle of balsamic glaze before serving.
- If you’re using frozen spinach, make sure to thaw it and squeeze out as much water as possible to prevent the filling from becoming too watery.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: Stuffed peppers, chicken stuffed peppers, spinach artichoke, healthy stuffed peppers