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.