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Homemade Chicken and Spinach Stuffed Peppers recipe photo
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Chicken and Spinach Stuffed Peppers

These Chicken and Spinach Stuffed Peppers are a colorful, nutritious meal packed with flavor!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Healthy, Meal Prep
Servings: 4 servings

Ingredients

  • 4 large bell peppers
  • 1 pound ground chicken
  • 2 cups fresh spinach chopped
  • 1 cup quinoa cooked
  • 1 cup shredded mozzarella cheese
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon olive oil

Instructions

  • Preheat your oven to 375°F (190°C).
  • Cook your quinoa according to package instructions, about 15 minutes, and set aside.
  • In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic for 2-3 minutes, then add ground chicken and cook until no longer pink, about 5-7 minutes. Season with Italian seasoning, salt, and pepper.
  • In a mixing bowl, combine cooked quinoa, sautéed chicken mixture, chopped spinach, and half of the mozzarella cheese. Mix well.
  • Prepare the bell peppers by cutting off the tops and removing seeds. Optionally blanch in boiling water for 5 minutes.
  • Stuff each pepper with the filling, pressing down gently, and top with remaining mozzarella cheese.
  • Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
  • Let cool for a few minutes before serving. Enjoy!

Equipment

  • Skillet
  • Pot
  • Baking Dish
  • Knife and cutting board
  • Mixing Bowl

Notes

  • Peppers can be blanched for a softer texture.
  • Substitute quinoa with cauliflower rice for a low-carb option.
  • These stuffed peppers can be made ahead and stored in the fridge for up to 24 hours before baking.