Chicken Florentine Stuffed Peppers

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.