Description
These Spinach Artichoke Chicken Stuffed Peppers combine the creamy, cheesy goodness of spinach artichoke dip with tender chicken and vibrant bell peppers for a wholesome, satisfying meal. Juicy chicken is mixed with sautéed spinach, marinated artichoke hearts, garlic, and melted cheese, then stuffed into roasted bell peppers and baked to perfection. This dish is not only packed with flavor but also rich in protein, fiber, and nutrients, making it an ideal choice for health-conscious eaters. Whether you’re looking for a low-carb dinner, meal prep option, or a crowd-pleasing dish for guests, these stuffed peppers are sure to impress. Serve them with a side salad or crusty bread for a complete, comforting meal!
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, cooked and shredded (or rotisserie chicken)
- 2 cups fresh spinach, chopped
- 1 cup marinated artichoke hearts, chopped (or canned, drained and rinsed)
- 2 cloves garlic, minced
- ½ cup cream cheese (softened) or Greek yogurt (for a lighter option)
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: ½ teaspoon red pepper flakes (for a hint of heat)
For Garnish:
- Fresh parsley, chopped
- Extra shredded mozzarella cheese
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
2. Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the chopped spinach and cook until wilted (about 2-3 minutes). Stir in the chopped artichoke hearts and cook for another minute. Remove from heat and let cool slightly.
- In a mixing bowl, combine the shredded chicken, spinach-artichoke mixture, cream cheese (or Greek yogurt), mozzarella cheese, Parmesan cheese, salt, pepper, and optional red pepper flakes. Mix until well combined.
3. Stuff the Peppers:
- Place the hollowed-out bell peppers in the prepared baking dish. Spoon the chicken-spinach-artichoke mixture evenly into each pepper, pressing down gently to pack the filling.
4. Bake the Peppers:
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle extra shredded mozzarella cheese on top of each pepper, and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
5. Garnish and Serve:
- Let the peppers cool for 5 minutes before serving. Garnish with fresh parsley for a pop of color.
- Enjoy these flavorful stuffed peppers as a main course alongside a side salad, roasted vegetables, or crusty bread for a complete meal!
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Category: Main Course
- Cuisine: American
