These delicious Chicken Florentine Stuffed Peppers make a hearty low carb and gluten free meal. They are loaded with shredded chicken breasts, spinach, herbs, spices and cheese. They can be made ahead for meal prepping for the week and they freeze like a dream!
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Some friends recently tried my Lasagna Stuffed Pepper recipe and went on and on about them – in a good way. They’re Italian so I was pretty excited to get their feedback.
It got me thinking, I haven’t made a new dinner version of stuffed peppers in a while. So I grabbed my apron and went to work!
I usually use ground meat for my stuffed peppers but I wanted to try something different. I went with shredded chicken breasts this time and it worked really nicely.
I was reminded of how popular my low carb Chicken Florentine Skillet recipe is, so I decided to use that as my inspiration for these stuffed peppers.
I wanted to make sure they were really hearty and filling so I loaded them up with a combination of frozen spinach and fresh spinach. They turned out so tasty and packed full of healthy goodness.
I give you my latest stuffed bell pepper recipe… Chicken Florentine Stuffed Peppers!
I used the same method of partially roasting the peppers, then stuffing them with the filling mixture and putting them back in the oven to finish cooking.
We’re talking stuffed pepper perfection – my friend!
I really like using peppers as a way to serve up healthy meals. Most of my pepper recipes are low carb like my Jalapeno Chicken Stuffed Poblano Peppers, Buffalo Chicken Sweet Bell Peppers, and Mexican Stuffed Peppers aka Low Carb Nachos.
Of course you could always add in some rice, quinoa, lentils, beans or whole grains if you wanted to. But for me and my house low carb it is!
There are even more reasons to love these yummy stuffed flavor bombs – allow me to share…
You can make the filling and roast the pepper ahead of time, then stuff, and refrigerate until you’re ready to cook them. It’s a huge time-saver and great way to meal prep. You’ll have dinner on the table in 20 minutes. Whaaaa?? Nope – you’re not dreaming.
You can also take them one step further and cook them ahead of time and have them ready for lunches or dinner throughout the week.
How to freeze stuffed peppers
Annnd in case you’re wondering – they freeze perfectly.
After they’ve been completely cooked let them cool on the counter. Next, package them in freezer storage containers and keep them in the freezer until you’re ready to enjoy them.
The night before you want to serve them place them in the refrigerator to defrost. Then when dinner time rolls around reheat them covered in a 375 degree oven until they are warm all the way through – about 15-20 minutes.
Amazingness – am I right!??
You’ll be stuffing and roasting peppers all the time.
Let’s talk about how to make these Chicken Florentine Stuffed Peppers!
How to make chicken stuffed peppers
Preheat the oven to 400 degrees. Wash and dry the bell peppers. Slice off the tops and remove seeds/core.
Here’s a pepper tip for you: Depending on the pepper, they may not be able to stand on their own. Test each pepper before stuffing to check. When I’m buying my peppers I like to look for 4 lobe peppers (4 bumps on the bottom) – those tend to stand up on their own better.
But that doesn’t always work out – sometimes they are still uneven and fall over. If that is the case, carefully slice off just the very bottom of the pepper to create a flat and even surface and stand them up on their own in the baking dish. Be careful not to cut off too much and create a hole or the sauce will leak out.
I’ve also heard of using a muffin pan to roast them. Just set each pepper in its own muffin cup and bake.
Moving on my friend.
Next, spray a 9X13 baking dish with cooking spray then place the peppers upright in the dish. Cook the peppers, whole, for 15 minutes. (This will result in al dente doneness. If you prefer your peppers to have a softer texture, cook 5-10 minutes longer.)
While the peppers are cooking in the oven, bring olive oil to medium heat in a large saucepan. Add onions, and sauté 5 minutes. Add the garlic, Italian seasoning, fresh thyme and salt and pepper and sauté 1 more minute.
Stir in the lemon juice and white wine, bring to a simmer and cook 3 minutes. Add the chicken stock and bring to a simmer.
Stir in the cream cheese until it’s melted and creamy.
Fold in the fresh and defrosted spinach, and parsley…
Add the chicken and mix in the Parmesan and Italian cheese.
Now you’re ready to stuff your peppers!
Reduce the oven to 375 degrees, stuff your peppers with the Chicken Florentine mixture and bake covered with aluminum foil for 15 minutes.
Next, uncover the peppers and sprinkle on more Italian cheese, Parmesan cheese and parsley and cook 5 more minutes uncovered.
Garnish with parsley and Parmesan cheese if desired and enjoy them while they are warm.
These stuffed peppers have amazing flavor! They make such a delicious, hearty, low-carb and gluten free family meal.
- 6 red or yellow bell peppers
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning (I used McCormick "Perfect Pinch Italian Seasoning," which is gluten-free)
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 2 tablespoons lemon juice
- ½ cup white wine
- ½ cup chicken stock (more if mixture seems too thick)
- 8 ounces cream cheese, cut into ½-inch cubes and softened
- 5 ounces fresh baby spinach
- 10 ounces frozen spinach, defrosted, and all liquid squeezed out
- 1/3 cup finely chopped parsley (more for garnish)
- 2 pounds shredded chicken breast
- ½ cup Parmesan cheese, grated (more for garnish)
- 8 ounces shredded Italian cheese blend or mozzarella, divided
- Optional: Garnish with freshly grated Parmesan cheese and chopped parsley
- Optional: walnuts, chopped and toasted with salt and cooking spray at 400 for 3 minutes
- Preheat oven to 400 degrees.
- Wash peppers and dry. Cut off the tops and remove seeds/core, then carefully slice off just the very bottom of each pepper if needed to create a flat surface so it will stand upright. Don't cut off too much or the sauce will leak out.
- Spray a 9X13 cooking dish with cooking spray then place the peppers upright in the dish.
- Cook the peppers, whole, for approximately 15 minutes. (This will result in al dente doneness. If you prefer your peppers to have a softer texture, cook 5-10 minutes longer.)
- While the peppers are cooking in the oven, bring olive oil to medium heat in a large saucepan. Add onions, and sauté 5 minutes.
- Add the garlic, Italian seasoning, thyme and salt and pepper and sauté 1 more minute.
- Stir in the lemon juice, white wine, bring to a simmer and cook 3 minutes.
- Add chicken stock and bring to a simmer.
- Whisk in the cream cheese until melted and creamy.
- Fold in the fresh and defrosted spinach and the parsley.
- Add the shredded chicken and mix in the Parmesan cheese and 6 ounces of the Italian cheese.
- Turn the oven down to 375 degrees.
- Stuff the peppers with the Chicken Florentine mixture.
- Cover with tin foil and cook in the oven for 15 minutes. Remove the tin foil and spinkle with parmesan, 2 ounces Italian cheese and parsley. Cook for 5 more minutes uncovered.
- Garnish with more with Parmesan cheese parsley and walnuts if desired, and enjoy!
Serving Size1 stuffed pepper
Amount Per Serving Calories 637Total Fat 39gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 16gCholesterol 200mgSodium 1084mgCarbohydrates 12gFiber 3gSugar 4gProtein 56g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!