Introduction
Hey there, friend! Remember those cozy nights where you just wanted something warm, comforting, and totally satisfying for dinner, but you didn’t want to spend hours in the kitchen? Yeah, me too. That’s why I absolutely love this recipe for Cheesy Chicken & Spinach Stuffed Peppers! It’s one of those dishes that feels fancy enough for company but is ridiculously easy to pull together on a busy Tuesday night. It’s packed with flavor, surprisingly good for you, and trust me, your whole family is going to devour them. It’s simple, hearty, and just plain delicious. Let’s make some kitchen magic happen!
Why You’ll Love This Recipe
- Fast: Seriously quick to assemble, especially if your chicken is already cooked!
- Easy: No complicated steps here, perfect for beginners or a relaxed cooking day.
- Crowd-pleasing: Who can resist gooey cheese and savory filling inside a tender pepper? Kids and adults alike go crazy for these!
Ingredients
Gather your goodies! Here’s what you’ll need for these amazing stuffed peppers:
- 4 Bell peppers: Any color works! I love using a mix for a beautiful presentation, but green, red, yellow, or orange are all perfect. They become wonderfully tender as they bake.
- 2 cups Cooked chicken, shredded: This is where the speed comes in! Leftover roasted chicken, boiled chicken breasts shredded, or a store-bought rotisserie chicken are your best friends here.
- 1 cup Fresh spinach, chopped: A little dose of greens hidden in all that cheesy goodness! Make sure it’s roughly chopped so it mixes in well.
- 1 cup Cream cheese, softened: This is the secret weapon for that incredibly creamy, bind-it-all-together filling. Make sure it’s softened so it mixes smoothly!
- 1 cup Shredded mozzarella cheese: Because what’s cheesy without mozzarella? Get ready for some amazing cheese pulls!
- 1 teaspoon Italian seasoning: This little powerhouse spice blend brings so much flavor without needing a ton of different herbs.
How to Make It
Okay, let’s get these delicious peppers ready to go into the oven! It’s super straightforward, promise.
- First things first, preheat your oven. Crank it up to 375°F (190°C). While it’s heating, grab a baking dish big enough to hold your peppers comfortably in a single layer.
- Now, let’s prep those peppers. Wash them well. You have two main options: either cut them in half lengthwise from the stem down (this makes them easier to stuff and eat, in my opinion!) or slice off the tops and scoop out the seeds and membranes. Whichever way you go, make sure all the seeds are out!
- Time for the glorious filling! In a medium bowl, combine your shredded cooked chicken, chopped fresh spinach, softened cream cheese, half of the shredded mozzarella cheese (we’ll use the rest later!), and the Italian seasoning.
- Grab a spoon or spatula and mix everything together really well. You want that cream cheese to get completely incorporated, coating everything in creamy goodness. It might take a little effort, but it’s worth it!
- Now for the fun part: stuffing the peppers! Spoon the chicken and spinach mixture generously into each pepper half (or whole pepper cavity, depending on how you cut them). Really pack it in there, but don’t let it overflow too much before baking.
- Carefully place the stuffed peppers into your prepared baking dish. If you cut them in half, they should sit nicely.
- Pop the dish into your preheated oven. Bake for about 30-40 minutes, or until the peppers are tender when pierced with a fork. The filling will be heated through, and the cream cheese will be melted and bubbly.
- Almost there! Take the dish out of the oven and sprinkle the remaining shredded mozzarella cheese over the top of each stuffed pepper.
- Return the dish to the oven for another 5-10 minutes, or until the mozzarella is melted, bubbly, and slightly golden brown. This is where the magic happens!
- Carefully remove from the oven (they’ll be hot!). Let them cool for just a few minutes before serving. Enjoy your amazing, cheesy, comforting dinner!
Substitutions & Additions
Want to mix things up? Here are some ideas:
- Swap the protein: Ground turkey, ground beef (cooked and drained), or even leftover cooked sausage would work well instead of chicken.
- Cheese it up: Try adding or substituting some shredded cheddar, Monterey Jack, provolone, or a sprinkle of Parmesan into the filling or on top.
- Add some grains: Mix in ½ cup of cooked rice, quinoa, or even breadcrumbs into the filling for extra texture and heartiness.
- Boost the veggies: Sauté some chopped onion, garlic, mushrooms, or diced zucchini and add them to the filling mixture.
- Spice it up: Add a pinch of red pepper flakes, a dash of hot sauce, or some chili powder to the filling for a kick.
Tips for Success
- Soften the Cream Cheese: Make sure your cream cheese is truly softened (leave it out on the counter for 30-60 minutes) before mixing. This makes the filling smooth and easy to combine.
- Drain Spinach Well: If using fresh spinach that you lightly wilt first, or if you’re using thawed frozen spinach, squeeze out as much excess water as possible. Too much water can make the filling… well, watery.
- Don’t Overfill: While you want generous peppers, don’t pile the filling sky-high or it might spill out everywhere during baking.
- Want Softer Peppers? If you prefer your pepper shells very soft, you can par-bake them (bake the empty pepper halves cut-side down or tops off, for about 10-15 minutes at 375°F) before stuffing and baking with the filling.
- Cook Ahead: You can assemble the stuffed peppers a few hours ahead of time and keep them covered in the fridge. Just add a few extra minutes to the baking time.
How to Store It
Got leftovers? Lucky you! These store beautifully.
- Refrigerate: Store leftover stuffed peppers in an airtight container in the refrigerator for 3-4 days.
- Freeze: Cooked and cooled stuffed peppers can be frozen! Place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They should keep for up to 2-3 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat individual peppers in the microwave until heated through, or place them back in a baking dish, cover with foil, and reheat in a 350°F (175°C) oven for about 15-20 minutes, or until hot.
FAQs
Here are a couple of common questions I get about stuffed peppers:
Can I use raw chicken?
No, the chicken must be cooked and shredded before adding it to the filling. This recipe assumes you are starting with already cooked chicken.
Can I make the filling ahead of time?
Absolutely! You can mix the chicken and spinach filling up to a day in advance and keep it covered in the refrigerator. Stuff the peppers just before you’re ready to bake them.
What’s the best kind of pepper to use?
Any color of bell pepper works! Red, yellow, and orange tend to be a bit sweeter than green, but green peppers hold their shape really well and offer a slightly more savory flavor. It’s totally up to your preference!
How long does it take for the peppers to get tender?
The baking time can vary depending on the size and thickness of your peppers, but generally, 30-40 minutes at 375°F is enough to make them tender-crisp. If you like them very soft, you might need closer to 45-50 minutes, or try the par-baking tip mentioned above!
Easy Cheesy Chicken & Spinach Stuffed Peppers
A quick and easy weeknight meal featuring bell peppers stuffed with a creamy, cheesy chicken and spinach filling.
Equipment
- Baking dish large enough to hold peppers in a single layer
- Medium bowl
- Spoon or spatula
- Fork for testing tenderness
Ingredients
Main Ingredients
- 4 Bell peppers Any color works!
- 2 cup Cooked chicken shredded
- 1 cup Fresh spinach chopped
- 1 cup Cream cheese softened
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Italian seasoning
Instructions
- First things first, preheat your oven. Crank it up to 375°F (190°C). While it’s heating, grab a baking dish big enough to hold your peppers comfortably in a single layer.
- Now, let’s prep those peppers. Wash them well. You have two main options: either cut them in half lengthwise from the stem down (this makes them easier to stuff and eat, in my opinion!) or slice off the tops and scoop out the seeds and membranes. Whichever way you go, make sure all the seeds are out!
- Time for the glorious filling! In a medium bowl, combine your shredded cooked chicken, chopped fresh spinach, softened cream cheese, half of the shredded mozzarella cheese (we’ll use the rest later!), and the Italian seasoning.
- Grab a spoon or spatula and mix everything together really well. You want that cream cheese to get completely incorporated, coating everything in creamy goodness. It might take a little effort, but it’s worth it!
- Now for the fun part: stuffing the peppers! Spoon the chicken and spinach mixture generously into each pepper half (or whole pepper cavity, depending on how you cut them). Really pack it in there, but don’t let it overflow too much before baking.
- Carefully place the stuffed peppers into your prepared baking dish. If you cut them in half, they should sit nicely.
- Pop the dish into your preheated oven. Bake for about 30-40 minutes, or until the peppers are tender when pierced with a fork. The filling will be heated through, and the cream cheese will be melted and bubbly.
- Almost there! Take the dish out of the oven and sprinkle the remaining shredded mozzarella cheese over the top of each stuffed pepper.
- Return the dish to the oven for another 5-10 minutes, or until the mozzarella is melted, bubbly, and slightly golden brown. This is where the magic happens!
- Carefully remove from the oven (they’ll be hot!). Let them cool for just a few minutes before serving. Enjoy your amazing, cheesy, comforting dinner!
Notes
Tips for Success:
– Soften the Cream Cheese: Make sure your cream cheese is truly softened (leave it out on the counter for 30-60 minutes) before mixing.
– Drain Spinach Well: If using fresh spinach that you lightly wilt first, or if you’re using thawed frozen spinach, squeeze out as much excess water as possible.
– Don’t Overfill: Don’t pile the filling sky-high or it might spill out everywhere during baking.
– Want Softer Peppers? Par-bake the empty pepper halves (cut-side down or tops off, for about 10-15 minutes at 375°F) before stuffing and baking with the filling.
– Cook Ahead: You can assemble the stuffed peppers a few hours ahead of time and keep them covered in the fridge. Just add a few extra minutes to the baking time. Storage:
– Refrigerate: Store leftovers in an airtight container in the refrigerator for 3-4 days.
– Freeze: Cooked and cooled peppers can be frozen. Place in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw overnight before reheating.
– Reheat: Reheat in the microwave or in a 350°F (175°C) oven for about 15-20 minutes, covered with foil. FAQs:
– Raw chicken: No, the chicken must be cooked and shredded before adding to the filling.
– Make filling ahead: Yes, mix the filling up to a day in advance and keep covered in the refrigerator. Stuff just before baking.
– Best pepper: Any color of bell pepper works! Red, yellow, orange are sweeter; green holds shape well and is slightly more savory.
– Pepper tenderness: Baking time varies, but generally 30-40 minutes at 375°F makes them tender-crisp. For very soft, closer to 45-50 minutes or par-bake.
– Soften the Cream Cheese: Make sure your cream cheese is truly softened (leave it out on the counter for 30-60 minutes) before mixing.
– Drain Spinach Well: If using fresh spinach that you lightly wilt first, or if you’re using thawed frozen spinach, squeeze out as much excess water as possible.
– Don’t Overfill: Don’t pile the filling sky-high or it might spill out everywhere during baking.
– Want Softer Peppers? Par-bake the empty pepper halves (cut-side down or tops off, for about 10-15 minutes at 375°F) before stuffing and baking with the filling.
– Cook Ahead: You can assemble the stuffed peppers a few hours ahead of time and keep them covered in the fridge. Just add a few extra minutes to the baking time. Storage:
– Refrigerate: Store leftovers in an airtight container in the refrigerator for 3-4 days.
– Freeze: Cooked and cooled peppers can be frozen. Place in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw overnight before reheating.
– Reheat: Reheat in the microwave or in a 350°F (175°C) oven for about 15-20 minutes, covered with foil. FAQs:
– Raw chicken: No, the chicken must be cooked and shredded before adding to the filling.
– Make filling ahead: Yes, mix the filling up to a day in advance and keep covered in the refrigerator. Stuff just before baking.
– Best pepper: Any color of bell pepper works! Red, yellow, orange are sweeter; green holds shape well and is slightly more savory.
– Pepper tenderness: Baking time varies, but generally 30-40 minutes at 375°F makes them tender-crisp. For very soft, closer to 45-50 minutes or par-bake.