Chicken and Spinach Stuffed Bell Peppers
These Chicken and Spinach Stuffed Bell Peppers feature lean chicken and fresh spinach baked in colorful peppers. Perfect for a wholesome dinner, it’s an easy recipe that blends savory flavors into a nutritious, protein-packed meal.
Why You’ll Love This Recipe
These chicken and spinach stuffed bell peppers are a nutritious, healthy dinner that combines lean chicken with fresh spinach, baked inside colorful bell peppers for a protein-packed, flavorful meal. Easy to prepare and perfect for family dinners, they’re loaded with vitamins and minerals. Versatile and satisfying, they offer a guilt-free indulgence that’s both delicious and wholesome.
Recipe Tips and Tricks
- Cook Chicken Thoroughly: Ensures safety and flavor.
- Hollow Peppers Evenly: Promotes uniform cooking.
- Use Fresh Spinach: Enhances taste over frozen.
- Don’t Overstuff: Prevents peppers from splitting.
- Bake Covered Initially: Keeps moisture in, then uncover for browning.
- Check Doneness: Peppers should be tender but firm.
- Serve Warm: Maximizes the chicken-spinach contrast.
- Store Unassembled: Prevents peppers from getting soggy.
- Reheat Gently: Restores texture if needed.
- Add Cheese Optionally: Boosts flavor if desired.
Chicken and Spinach Stuffed Bell Peppers
Savory chicken and spinach stuffed peppers, healthy dinner.
Ingredients
- ¼ tsp salt
- 1 cup cooked quinoa
- 1 cup low-sodium tomato sauce
- 1 lb chicken breast
- 1 small onion
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 4 large bell peppers
Instructions
- Prep the Peppers: Cut bell peppers in half lengthwise, remove seeds and membranes, and set aside.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add finely chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic for 1 minute, then add ground or chopped chicken. Cook until fully cooked, about 5-7 minutes.
- Add Spinach: Stir in chopped spinach and cook for 2-3 minutes until wilted. Remove from heat.
- Mix the Filling: In a bowl, combine the chicken mixture, cooked quinoa, Italian seasoning, salt, and half the tomato sauce.
- Stuff the Peppers: Spoon the chicken mixture into each pepper half, pressing gently to fill without overstuffing.
- Add Sauce: Pour the remaining tomato sauce over the stuffed peppers, spreading evenly.
- Bake Covered: Place peppers in a baking dish, cover with foil, and bake at 375°F for 25 minutes.
- Uncover and Brown: Remove foil and bake for an additional 10 minutes until peppers are tender.
- Rest the Dish: Let the peppers rest for 5 minutes to allow flavors to settle.
- Serve and Enjoy: Serve warm and savor these colorful, savory bites!
Notes
- Cook chicken thoroughly for safety; hollow peppers evenly for cooking.
- Use fresh spinach for flavor; avoid overstuffing to prevent splitting.
- Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
- This recipe can be adapted for dairy-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 332Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 96mgSodium 254mgCarbohydrates 23gFiber 4gSugar 6gProtein 40g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breast (1 lb): Ground or finely chopped for filling.
- Bell Peppers (4 large): Red, yellow, or green, halved and seeded.
- Spinach (2 cups): Fresh, chopped for nutrition.
- Cooked Quinoa (1 cup): For a hearty base.
- Tomato Sauce (1 cup): Low-sodium for richness.
- Onion (1 small): Finely chopped for savory depth.
- Garlic (2 cloves): Minced for aromatic flavor.
- Olive Oil (1 tbsp): Extra virgin for cooking.
- Italian Seasoning (1 tsp): Blend for herbal notes.
- Salt (¼ tsp): Enhances flavor; adjust to taste.
Variations and Substitutions
- Chicken Swap: Use ground turkey or plant-based crumbles.
- Grain Swap: Replace quinoa with brown rice or farro.
- Pepper Swap: Use poblano or Anaheim peppers.
- Sauce Swap: Use marinara or salsa for variety.
- Veggie Add-In: Add mushrooms or zucchini to filling.
- Oil Swap: Use avocado oil or omit for oil-free.
- Cheese Swap: Use Parmesan or nutritional yeast for dairy-free.
- Low-Sodium: Reduce or skip salt based on sauce.
Storage Options
- Refrigerator: Store stuffed peppers in an airtight container for up to 4 days; reheat in oven.
- Freezer: Freeze unbaked peppers for up to 2 months; thaw in fridge.
- Reheating: Warm in oven at 350°F for 15-20 minutes.
Dish Gallery
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