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Spinach and Artichoke Chicken Stuffed Peppers

A delicious and nutritious recipe featuring bell peppers filled with creamy spinach, artichoke hearts, shredded chicken, and melted cheese. Perfect for weeknight dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffed Peppers
  • 4 large bell peppers any color you prefer
  • 1 cup cooked chicken, shredded or diced rotisserie chicken works great
  • 1 cup fresh spinach, chopped or frozen, if that’s all you have
  • 1 cup artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • ½ cup sour cream or Greek yogurt for a healthier twist
  • 1 cup shredded mozzarella cheese for topping
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds, keeping the sides intact.
  3. In a large bowl, mix together the cooked chicken, chopped spinach, artichoke hearts, cream cheese, sour cream, half of the mozzarella, garlic powder, onion powder, salt, and pepper until well combined.
  4. Spoon the filling into each bell pepper until they’re generously filled.
  5. Place the stuffed peppers in a baking dish and sprinkle the remaining mozzarella cheese on top.
  6. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes to let the cheese bubble and brown.
  7. Serve the stuffed peppers warm.

Notes

Feel free to add crushed red pepper flakes to the filling for some heat. You can also incorporate other veggies like zucchini or mushrooms. Store leftovers covered in the fridge for up to three days.