Name: Spinach Artichoke Chicken Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 15
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 5 garlic cloves, minced; 1 cup chicken broth; 8 ounces cream cheese, cubed; 1/3 cup grated Parmesan Cheese; 2 cups (divided in half) Monterey Jack, mozzarella or Italian blend shredded cheese; ½ teaspoon salt; ½ teaspoon pepper; 4 tablespoons fresh chopped Parsley (divided) reserve 1 tablespoon for garnish; 2 teaspoons dried Italian seasoning; 2 tablespoons fresh lemon juice; 3 tablespoons diced jarred jalapenos, drained; 1 can (14 ounce cans/8.5 ounces drained) artichoke hearts, drained and quartered (I like to gently squeeze each artichoke heart to release more of its liquid); 10 ounces frozen spinach, defrosted and liquid squeezed out; 1 pound cooked, shredded chicken (I used chicken breasts); ½ teaspoon pepper flakes; 15-17 sweet baby bell peppers, (2 pounds), washed and dried, cut in half and stems, seeds and membranes removed

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These Spinach Artichoke Chicken Stuffed Peppers are a delicious, hearty, low-carb and gluten free appetizer or meal!

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Ya’ll I am a pepper stuffing fiend! Seriously I can’t get enough of them.

I’ve got so many stuffed bell pepper recipes on the blog already… like these Lasagna Stuffed Peppers – they are ridiculously delicious! I also have some Baby Bell Pepper Nachos (you can call them “Pachos” if you want, Lol). Annnd I recently ventured into using shredded chicken as my protein, and made buffalo chicken and Chicken Florentine Stuffed Peppers – D-licious!! One more I haven't tried yet that I've got my eye on is this recipe for Chicken Parmesan Stuffed Peppers... soon enough! 🙂

Today I’m rolling out another fan favorite… Chicken Artichoke Spinach Stuffed Peppers! What’s not to love – am I right!??

The reason I love them so much is because they're a complete meal encased in a sweet bell pepper. You have your veggie, your protein, some fat and just a few carbs – which in my opinion is absolutely the perfect formula for a great recipe.

As you know I love lighter, low carb, gluten free recipes. These stuffed peppers are all that and more. They are so tasty, plus, they’re perfect for freezing or even meal prepping for the week.

Let’s talk about how to make them…

How to make spinach artichoke chicken stuffed peppers:

Adjust your oven rack to the middle position and preheat to 350F.

In a medium-large saute pan add olive oil and onions. Saute on medium heat for 4-5 minutes until tender. Add garlic, cook 1 more minute.

Add chicken broth, turn the heat up to medium-high and bring to a simmer. Stir in cream cheese, Parmesan cheese, and Monterey Jack cheese, whisking until smooth.

Stir in the salt and pepper, parsley, Italian seasoning, lemon juice and jalapenos.

Fold in the artichokes but don’t over mix them or they will fall apart.

Add the fresh spinach and shredded chicken and fold together until just combined.

Spray a baking sheet with cooking spray then arrange all the peppers cut side facing up on the pan.

Using a spoon or ice cream scoop, fill each pepper with the chicken mixture, packing in enough to keep it in the pepper (you may need to wait for the chicken to cool a bit before filling the peppers).

Bake the peppers for 15 minutes. Then remove from the oven and sprinkle with remaining cheese and pepper flakes, and return to the oven for 2-3 minutes until the cheese is melted.

Garnish with chopped parsley and enjoy!

At this point you might be wondering… Can you freeze stuffed peppers?? The answer is a big fat YES - they freeze perfectly!

How to freeze stuffed peppers

After they’ve been cooked let them cool completely on the counter. Next, package them in freezer storage containers or freezer bags 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 350 degree oven until they are warm all the way through, about 8-10 minutes.

These stuffed peppers have amazing flavor! Think about your favorite spinach artichoke dip, only with shredded chicken breasts served in little sweet bell peppers. Sooo good!

These stuffed peppers with chicken and artichokes make such a delicious, hearty, low-carb and gluten free appetizer or meal!

Yield: 15 Servings

Spinach Artichoke Chicken Stuffed Peppers

These stuffed peppers have amazing flavor! They make such a delicious, hearty, low-carb and gluten free appetizer or meal.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 tablespoon olive oil
1 large onion, chopped
5 garlic cloves, minced
1 cup chicken broth
8 ounces cream cheese, cubed
⅓ cup grated Parmesan Cheese
2 cups (divided in half) Monterey Jack, mozzarella or Italian blend shredded cheese
½ teaspoon salt
½ teaspoon pepper
4 tablespoons fresh chopped Parsley (divided) reserve 1 tablespoon for garnish
2 teaspoons dried Italian seasoning
2 tablespoons fresh lemon juice
3 tablespoons diced jarred jalapenos, drained
1 can (14 ounce cans/8.5 ounces drained) artichoke hearts, drained and quartered (I like to gently squeeze each artichoke heart to release more of its liquid)
10 ounces frozen spinach, defrosted and liquid squeezed out
1 pound cooked, shredded chicken (I used chicken breasts)
½ teaspoon pepper flakes
15-17 sweet baby bell peppers, (2 pounds), washed and dried, cut in half and stems, seeds and membranes removed

Instructions

Adjust your oven rack to the middle position and preheat oven to 350F. While the oven is pre-heating, prepare the bell peppers by washing, drying, cutting in half, and removing stems, membrane, and seeds.
In a medium-large saute pan add olive oil and onions, and saute on medium heat for 4-5 minutes until tender. Add garlic, cook 1 more minute.
Add chicken broth, then turn the heat up to medium high and bring to a simmer. Stir in the cream cheese, Parmesan cheese, and 1 cup Monterey Jack, whisking until smooth.
Stir in the salt and pepper, 3 tablespoons parsley, Italian seasoning, lemon juice and jalapenos.
Fold in the artichokes but don’t over-mix them or they will fall apart.
Add the fresh spinach and shredded chicken and fold together until just combined.
Spray a baking sheet with cooking spray then arrange all the peppers cut side facing up on the pan.
Using a spoon or ice cream scoop, fill each pepper with the chicken mixture, packing in enough to keep it in the pepper (you may need to wait for the chicken to cool a bit before filling the peppers).
Bake the peppers for 15 minutes. Then remove from the oven and sprinkle with remaining Monterey Jack cheese and pepper flakes, and cook in the oven for 2-3 minutes until the cheese is melted.
Garnish with chopped parsley and enjoy!

Notes

How to freeze stuffed peppers:

After they’ve been cooked let them cool on the counter. Next, package them in freezer storage containers or freezer bags 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 350 degree oven until they are warm all the way through, about 8-10 minutes.

Nutrition Information

Yield

Serving Size

1 stuffed pepper
Amount Per Serving Calories 190Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 45mgSodium 324mgCarbohydrates 12gFiber 2gSugar 5gProtein 13g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!