Easy Spinach Chicken Stuffed Peppers Recipe (Low-Carb & Gluten-Free)
Yield: 8 pepper halves
Cheesy Spinach Chicken Stuffed Peppers
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This bell pepper dish, stuffed with spinach and chicken, is incredibly delicious, nutritious, and full of flavor. It features a wonderful blend of succulent, chopped chicken, lightly sautéed spinach, aromatic garlic, and melted cheese. Served inside a tender, sweet bell pepper, this dish offers the same satisfying experience as a creamy chicken dip—all while being a healthy, low-carb meal that the whole family will love!
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Ingredients
Main Ingredients:
- 4 large bell peppers (red, yellow, or orange work best; cut in half lengthwise, seeds and membranes removed)
- 2.5 cups cooked chicken, shredded or finely diced (rotisserie chicken works great)
- 5 oz (approx. 4 cups) fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and squeezed completely dry)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese (divided)
Seasonings:
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp freshly cracked black pepper
- Red pepper flakes (optional, for garnish/heat)
Instructions
Step 1: Prep the Oven & Peppers
- Preheat your oven to 375°F (190°C).
- Slice the bell peppers in half from stem to base. Scoop out the seeds and white membranes.
- Place the pepper halves cut-side up in a large $9 \times 13$-inch baking dish. Pour 1/4 cup of water into the bottom of the dish (this helps steam the peppers so they cook evenly and get tender).
- Pre-bake the peppers for 10–12 minutes while preparing the filling.
Step 2: Make the Spinach & Chicken Filling
- Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook for 2–3 minutes until fully wilted. Remove from heat.
- In a large mixing bowl, combine the softened cream cheese, sour cream, Italian seasoning, onion powder, smoked paprika, salt, and black pepper. Mix until smooth.
- Fold in the cooked chicken, wilted spinach/garlic mixture, 1/2 cup mozzarella, and 1/4 cup Parmesan cheese until fully combined.
Step 3: Stuff and Bake
- Remove the pre-baked peppers from the oven (carefully drain any liquid inside the peppers if needed).
- Generously spoon the spinach-chicken mixture evenly into each pepper half.
- Top the peppers with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
Step 4: Finish & Serve
- Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5–10 minutes, or until the peppers are tender-crisp and the cheese on top is melted, bubbly, and lightly golden.
- Garnish with fresh parsley or red pepper flakes, let cool for 5 minutes, and serve warm!
Notes
- Shortcuts: Use a store-bought rotisserie chicken to cut prep time significantly.
- Avoid Watery Peppers: If using frozen spinach, ensure you squeeze out all excess liquid in a clean dish towel before adding it to the bowl.
- Make Ahead: You can assemble these stuffed peppers up to 24 hours in advance. Cover tightly with foil and store in the refrigerator until ready to bake. Add 5–10 minutes to the covered baking time if baking directly from the fridge.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 15 minutes or microwave in 1-minute intervals until warmed through.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 721Total Fat: 49gSaturated Fat: 20gUnsaturated Fat: 29gCholesterol: 225mgSodium: 961mgCarbohydrates: 18gFiber: 3gSugar: 7gProtein: 52g
