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Cheesy Spinach and Chicken Stuffed Bell Peppers Recipe

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Delicious and healthy baked cheesy spinach and chicken stuffed bell peppers. This low-carb, protein-packed dish combines tender chicken, fresh spinach, and a blend of cheddar and Monterey Jack cheese for a flavorful weeknight dinner that's easy to prepare and satisfying.

Ingredients

Bell Peppers

  • 5 large bell peppers

Chicken Mixture

  • 2 pounds chicken, diced
  • 1 cup spinach leaves, washed and chopped
  • 1 teaspoon ground sage
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 1/2 cups shredded cheddar cheese (for mixing)

Topping

  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese (reserved for topping)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
  2. Prepare the Peppers: Wash the bell peppers thoroughly, then slice each pepper in half lengthwise. Remove the cores, seeds, and membranes completely to create hollow cavities for stuffing. You may leave the stems on for presentation if desired, but avoid eating them.
  3. Prepare the Chicken: Dice the chicken into small chunks or thin slices to ensure even cooking and easy stuffing.
  4. Mix the Filling: In a large mixing bowl, combine the diced chicken, ground sage, salt, black pepper, chopped spinach, and 1 1/2 cups of shredded cheddar cheese. Mix thoroughly to distribute the ingredients evenly.
  5. Stuff the Peppers: Fill each pepper half generously with the chicken and spinach mixture, pressing lightly to pack the filling.
  6. Bake the Stuffed Peppers: Arrange the stuffed peppers on a baking sheet and bake in the preheated oven for 45 minutes to 1 hour, or until the chicken is fully cooked through and the peppers have softened.
  7. Add Cheese Topping: Remove the peppers from the oven, sprinkle the remaining 1/2 cup shredded cheddar cheese along with 1/2 cup Monterey Jack cheese evenly on top of each stuffed pepper.
  8. Final Bake: Return the peppers to the oven and bake for an additional 10 minutes, or until the cheese topping is completely melted and bubbly.
  9. Serve: Remove from the oven and serve the stuffed peppers warm for the best flavor and texture. Enjoy your healthy, cheesy chicken and spinach stuffed bell peppers!

Notes

  • You can substitute Monterey Jack cheese with Colby Jack cheese for a similar creamy topping.
  • Leaving the stems on the bell peppers is optional for presentation; just avoid eating the stems.

Find it online: https://cookedbygrace.com/cheesy-spinach-and-chicken-stuffed-bell-peppers-recipe/