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–+ servings
Italian Spinach and Chicken Stuffed Peppers

Delicious Italian Spinach and Chicken Stuffed Peppers Recipe

Enjoy a comforting and nutritious meal with Italian Spinach and Chicken Stuffed Peppers, packed with flavor and health benefits.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 3 minutes
Total Time 38 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Any color, or substitute with zucchini for a lower-carb option.
For the Filling
  • 2 tablespoons Olive Oil Avocado oil can be a good alternative.
  • 1 medium Onion Finely diced yellow or white onions work best.
  • 2 cloves Garlic Minced, fresh is preferred.
  • 1 cup Chicken Broth Opt for low sodium for a healthier choice.
  • 8 ounces Cream Cheese Softened for ease of mixing.
  • 1/2 cup Parmesan Cheese Freshly grated is best for melting.
  • 1/2 cup Monterey Jack Cheese Generously for topping.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Fresh Parsley Chopped, basil can be used as an alternative.
  • 1 tablespoon Italian Seasoning Store-bought or homemade.
  • 1 teaspoon Smoked Paprika
  • 1 tablespoon Lemon Juice Fresh juice is always better.
  • 1/2 cup Jalapeños Fresh or pickled, optional.
  • 1 cup Artichoke Hearts Canned or thawed frozen.
  • 2 cups Fresh Spinach Swap with kale or Swiss chard if preferred.
  • 2 cups Cooked Shredded Chicken Rotisserie chicken makes for an easy choice.
  • 1/2 teaspoon Red Chili Flakes Optional.

Equipment

  • Oven
  • Skillet
  • Baking dish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Carefully slice the bell peppers in half and remove the seeds and membranes.
  3. In a skillet over medium heat, add a splash of olive oil and heat.
  4. Add the finely diced onion, sautéing until translucent, about 4-5 minutes.
  5. Add the minced garlic and cook for about 1 minute until fragrant.
  6. Pour in the chicken broth and bring to a gentle simmer.
  7. Lower the heat and mix in the softened cream cheese, Parmesan, and Monterey Jack cheeses.
  8. Sprinkle in salt, black pepper, parsley, Italian seasoning, smoked paprika, lemon juice, and optional red chili flakes.
  9. Gently fold in jalapeños, artichoke hearts, spinach, and shredded chicken.
  10. Fill each bell pepper half with the creamy filling.
  11. Bake in the preheated oven for 15 minutes.
  12. After 15 minutes, sprinkle the remaining Monterey Jack cheese on top and bake for an additional 2-3 minutes.
  13. Allow the stuffed peppers to rest for 2-3 minutes before serving.

Nutrition

Serving: 1pepperCalories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 90mgCalcium: 250mgIron: 2mg

Notes

Taste test the filling before stuffing and adjust seasonings as desired. Properly soften the cream cheese to prevent clumps; don’t overfill the peppers; monitor the baking time and check the internal temperature reaches at least 165°F.

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